Why This Recipe Works

We wanted a flame-kissed take on cooking mussels to change things up from the typical indoor steaming method. To start, we melted butter on the stove and stirred in garlic, dill, lemon, pepper flakes, and salt and pepper for a dead-simple flavored butter to accompany the mussels. Grilling the mussels covered trapped steam and smoke inside the grill, helping the delicate mussels cook through evenly and giving them a subtle smoky flavor. Cooking the 4 pounds of mussels (enough to serve a decent gathering as a snack or appetizer) in two batches kept the number of pieces on the grill manageable. Once they were cooked—which took mere minutes—we transferred the mussels to a large bowl and drizzled and tossed them with that irresistible butter.

Before You Begin

Discard any raw mussels with unpleasant odors, cracked or broken shells, or with shells that won't close when tapped. If you don't have a bowl large enough to accommodate 4 pounds of mussels, divide the mussels into two bowls in step 3 and drizzle each with half the garlic butter in step 4. A colander makes it quick and easy to spread the mussels over the grill without excess liquid.

Instructions

Melt butter in small saucepan over medium heat. Off heat, add garlic, dill, lemon juice, salt, pepper, and pepper flakes; cover to keep warm and set aside off heat.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)

Clean and oil cooking grate. Place half of mussels in large colander to drain off any accumulated liquid, then pour mussels from colander onto grill, spreading them evenly over cooking grate. Cook, covered, until mussels begin to open, 3 to 5 minutes. Using tongs, remove each mussel as it opens and transfer to large bowl. Repeat with remaining mussels.

Drizzle ¼ cup reserved garlic butter over mussels and toss to coat. Serve immediately with remaining garlic butter.