| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
Instructions
- Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.
Reviews
This is an awesome recipe! Easy and very tasty! The broth is wonderful and is good with a nice crusty bread! I’ve made this at least 5 times over the past couple of months.
Easy, delish & the best part, minimal clean up. Highly recommended, especially for those without too much experience cooking mussels..
Looks like my kind of recipe! However, a few questions: reviewer “Di Di” talks about adding “a bit more wine the next time.” Does the recipe mention wine? I assume the packet is totally sealed, leaving room for expansion, of course. I am thinking I’d like to make four smaller packets for ease of serving. Has anyone done this? Kathy
This was so easy and had great flavor too! It will be fun to do this while camping at the beach! We followed the recipe as written, and it came out great! A nice alternative to steaming in a pot on the stove top. No mess either!
This was so amazing. I can’t wait to fix this again. I did forget the butter when preparing it but I did add the juice that was with my mussels. I will fix it the exact same way to get the same taste next time. My husband liked it as much as I did, and soooooo easy to fix.
This was delicious! The mussels cooked up tender and perfect in five minutes on the grill, and the broth had just the right hints of garlic, chiles, lime and herbs. Wouldn’t change a thing. Best of all — no clean-up!
Delicious! I might add a bit more wine to the next batch. I am wondering if this would work nicely for oysters??? I love the Food Network Magazine and look forward to the next issues.