Grilled Mussels with Herbed Bread Crumbs

Alexandra Guarnaschelli
Show: Alex's Day Off
Episode: Dinner on the Grill

8 servings

* 1/2 cup extra-virgin olive oil [100 g]
* 4 cloves garlic, peeled and "pressed"
* Kosher salt
* 1 cup bread crumbs, toasted golden brown [112 g]
* 1 cup washed, dried and coarsely chopped parsley leaves [28 g]
* 2 sprigs mint, washed, dried, and leaves coarsely chopped
* 3 dozen mussels, scrubbed, "beards" removed
* 1 or 2 lemons, halved

Preheat the grill or grill pan to medium.

Heat a large skillet over low heat and add the olive oil. When the oil
is warm add the garlic. Stir the garlic with a wooden spoon and season
with salt, to taste. Give the garlic a minute to "melt" into the oil
but do not let it brown. Stir in the bread crumbs, parsley and mint.
Taste for seasoning, Set aside.

When the grill is hot, scatter the mussels on the grill in a single
layer. Have a pair of tongs and a large platter ready. As the mussels
open, use the tongs to remove them from the grill onto a platter. When
they are all opened, squeeze the juice from the lemons over them and
spoon the bread crumb mixture into the shells. Serve immediately.