Mussels cooked in cast iron over charcoal in butter, white wine and herbs make for the perfect bite for dipping grilled bread to sop up the brothy goodness!
- 1 dozen mussels
- 2/3 cup Beringer Main and Vine Pinot Grigio
- 3 tbsp butter
- 1 strip bacon, partially cooked
- 1 small bunch of fresh thyme sprigs
- 4 cloves garlic, minced
- Salt, to taste
- 1 tsp pepper
Precook a slice of bacon so it is ¾ of the way cooked- this can easily be done in the microwave. Next, add the wine, butter, garlic, bacon (remove fatty parts of the bacon and chop before adding), thyme, salt and pepper.
Add the mussels to the cast iron skillet and grill on direct heat over Kingsford Charcoal until the mussels open up- about 15 minutes or less. Serve with grilled or toasted crusty bread like ciabatta or French bread to sop up the white wine sauce.
Any mussel that is already “open” has gone bad and should be discarded before cooking
This is a great way to use up day old leftover wine that might have otherwise been tossed out.
NOTE: This is a partnered post with my friends at Kingsford and Beringer. Partnered posts help keep this website going!
- Category: american, grilled
- Method: grill, cast iron
- Cuisine: American, French
Keywords: how to grill mussels, cast iron grilled mussels