Mussels on the Half Shell with Parmesan and Garlic

Special thanks to our friends at www.Weber.com for permission to use this recipe as our 2024 World of Barbecue series features Canadian favourites throughout July. Original recipe by Jamie Purviance.

  • Serves – 4 People
  • Prep Time – 20 Minutes
  • Grilling Time – 4 to 10 Minutes

THE INGREDIENTS

  • 24 large, live mussels, scrubbed and debearded (if necessary)
  • 2 tablespoons minced fresh Italian parsley leaves

TOPPING

  • ¼ cup (½ stick) unsalted butter, softened
  • ¼ cup finely grated Parmigiano-Reggiano® cheese
  • 2 tablespoons panko bread crumbs
  • 2 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

SPECIAL EQUIPMENT

  • Perforated grill pan or cast-iron skillet

INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. In a small bowl combine the topping ingredients and blend with a fork.
  3. Brush the cooking grates clean. Grill the mussels over direct medium heat, with the lid closed, until they open, 2 to 5 minutes. Transfer the mussels to a plate. Discard any mussels that have not opened. Preheat the grill pan over medium heat for about 10 minutes.
  4. When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel.
  5. Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed until the topping is bubbling, 2 to 5 minutes. Remove from the grill and top with the parsley. Serve immediately.

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