Grilled Mussels with Garlic Butter & Lemon: Your Easy Summer BBQ Recipe Amidst Italian Adventures & Kitchen Renovations

Right now, I’m sitting in the airport, practically vibrating with excitement as I await my plane to Italy. Yes, you read that right – Italy! While my recent travel schedule has been quite busy, this marks my first return to Europe since I was a wide-eyed 15-year-old, on a summer trip with my parents and sisters. Back then, my teenage priorities were delightfully simple: achieving a perfect tan, hunting down authentic green and white rugby shirts from United Colors of Benetton, and, of course, flirting with charming Italian boys on scooters. I’m thrilled to report that mission was unequivocally accomplished! Today, my goals are a little more sophisticated, yet no less eager. I’m a mix of ecstatic anticipation and slight nervousness, loaded down with work, fascinating reading material, and an arsenal of snacks for the 9 1/2-hour flight to Frankfurt. I simply cannot wait to rediscover if the pizzas and pastas taste as divinely ethereal as they did to my younger, more impressionable self.

Much of my pre-trip preparation wasn’t spent packing fashionable outfits, but rather meticulously packing up our kitchen. This timing, while hectic, was incredibly fortuitous. While I’ll be spending my days exploring quaint Italian trattorias and visiting local producers of exquisite pasta, aged balsamic vinegar, authentic Parmesan, and cured ham, my husband Mike’s immediate future involves tearing out our kitchen. I’m quite sure I’d be nearly as teary-eyed saying goodbye to my old countertops as I was kissing W goodbye outside the airport. Almost.

The Great Kitchen Renovation: An Ongoing Saga

You know, by the time my parents were my age, they had already designed and built their own home. Meanwhile, Mike and I have never been particularly enthusiastic about extensive home renovations. Perhaps that’s apparent? This current kitchen renovation process has proven to be far more extensive and time-consuming than I initially imagined. Even the initial stages—figuring out exactly what we want, what absolutely needs to be done, and who the right people are to do it—have been a journey in themselves. I constantly encounter friends and acquaintances who excitedly ask, “Is your kitchen done yet??” The answer, quite frankly, is still no. But rest assured, it’s definitely on its way! I’m operating on the belief that being entirely without a functional kitchen is perhaps the strongest motivation one can have to push forward with creating a brand new one, wouldn’t you agree? And as soon as I return from my Italian adventure (cue happy squeals!), the real work is officially ON.

And yes, for those who might be wondering, I’m also knee-deep in other renovation projects here. Seriously. I know, I know.

Embracing the Outdoors: Grilling Through Renos

With our indoor kitchen temporarily out of commission, my best guess is that we’ll be relying heavily on our barbecue in the coming weeks and months. Thankfully, the timing couldn’t be better – far superior, in fact, to that year my parents undertook their kitchen renovation in the dead of winter! And let’s be honest, a good barbecue is essentially an outdoor oven and stovetop rolled into one, offering an incredible range of cooking possibilities. While I haven’t yet dared to attempt a pot of oatmeal on it, I recently made a truly delightful discovery: the sheer joy of a batch of fresh mussels cooked directly in their shells on the grill.

Grilled Mussels with Garlic Butter & Lemon: A Summer BBQ Essential

This method is ridiculously simple and yields perfectly cooked mussels every time. You just toss them directly onto the hot grates, close the lid of your grill, and in merely five minutes, you’ll have tender, succulent mussels ready to be bathed in a fragrant, garlicky butter sauce. To elevate the flavors even further, throw a few lemon wedges or halves onto the grill alongside the mussels. The heat will soften them, making them release their bright, tangy juice more readily over your warm, steamed shellfish. If you’re a fan of fresh seafood, there are truly few things more enjoyable to eat on a sun-drenched patio, wearing flip-flops, with a cold beer or a crisp Prosecco in hand, alongside some crusty bread and a few of your most cherished companions. Who needs a kitchen when you have a grill and a sensational recipe like this?

(Side note: I actually shared this very recipe, or rather, this brilliant cooking method, in a grilling story for the Calgary Herald not long ago. People were so genuinely excited to learn they could easily grill fresh mussels that I absolutely had to share it here on the blog, too! It’s less of a strict recipe and more of a revelation.)

Choosing and Preparing Your Mussels

Selection: Always start with fresh mussels. Look for mussels that are tightly closed. If any are slightly open, tap them gently; they should close. Discard any mussels that remain open after tapping, or any that have cracked or broken shells.
Cleaning: Before grilling, give your mussels a good rinse under cold running water. Use a stiff brush to scrub off any dirt or grit from the shells.
Debearding: Most farmed mussels come pre-cleaned, but you might find some with a “beard” – a fibrous thread protruding from the side. To remove it, firmly pull it towards the hinge end of the mussel and yank it out. Do this just before cooking.

Ingredients for Grilled Mussels with Garlic Butter & Lemon

2 lbs fresh mussels, cleaned and debearded
4 tablespoons unsalted butter
3-4 cloves garlic, minced
1/4 cup fresh parsley, chopped
Juice of 1/2 lemon (or more, to taste)
Salt and freshly ground black pepper to taste
Lemon wedges or halves for grilling and serving
Crusty bread for dipping

Step-by-Step Grilling Instructions

Preheat Your Grill: Heat your barbecue to a medium-high temperature (around 400-450°F or 200-230°C). If using a charcoal grill, ensure the coals are hot and covered with a light ash.
Grill the Mussels: Arrange the cleaned mussels directly on the hot grill grates. You can also place them in a grill basket if you prefer, but direct grilling is perfectly fine. Add lemon wedges or halves to the grill alongside the mussels.
Close and Cook: Close the grill lid. Allow the mussels to cook for approximately 5-7 minutes. They are done when their shells have opened wide. Discard any mussels that do not open.
Prepare Garlic Butter: While the mussels are grilling, melt the butter in a small saucepan or microwave-safe bowl. Add the minced garlic and sauté gently for about a minute (if on the stovetop) until fragrant. Stir in the chopped fresh parsley and the fresh lemon juice. Season with salt and pepper.
Serve: Carefully remove the opened mussels from the grill and transfer them to a large serving bowl. Pour the warm garlic butter sauce directly over the mussels, ensuring they are well coated. Squeeze additional grilled lemon juice over them if desired.
Enjoy Immediately: Serve your grilled mussels hot, with plenty of crusty bread for soaking up that incredible garlic butter sauce. They pair wonderfully with a crisp white wine or a refreshing beer.

Tips for Success & Variations

Don’t Overcrowd: Give your mussels enough space on the grill for even cooking. Cook in batches if necessary.
Spice It Up: For a little kick, add a pinch of red pepper flakes to your garlic butter sauce.
Herbacious Twist: Experiment with other fresh herbs like chives or dill in addition to or instead of parsley.
Wine Infusion: For a slightly different flavor profile, you could steam the mussels briefly in a splash of white wine before grilling, though the direct grill method is wonderfully simple on its own.
Safety First: Always consume shellfish promptly after cooking. Leftovers should be refrigerated immediately and consumed within a day.

So, as I embark on this exciting Italian adventure, knowing that a significant home transformation awaits me, I also find comfort in the simple, delicious joys of outdoor cooking. The grill, my trusty companion, will undoubtedly be working overtime, proving that even amidst chaos, incredible meals are always possible. This grilled mussels recipe isn’t just food; it’s a testament to embracing change, finding creative solutions, and savoring every moment—whether it’s on a patio in Calgary or a piazza in Italy. Here’s to good food, good company, and great adventures ahead. Buon appetito!