Grilled Mussels with Lime and Pepper Sauce

Grilled mussels served on a dark platter
This content originally appeared on 
tasteforlife.com
Recipe Source:
Sweet, Savory, Spicy by Sarah Tiong ($25.00, Page Street Publishing Co, 2020)

Ingredients

  • 4 tbsp black peppercorns, toasted and finely ground
  • 2 tsp salt
  • 2 tsp brown sugar
  • 1⁄2 cup fresh lime juice
  • 2 lbs fresh mussels in the shells, cleaned
  • 1 to 2 Tbsp oil (rice bran, canola or grapeseed)
  • Thinly sliced fresh cilantro leaves, as needed

Directions

  1. Preheat the grill to high heat (450 to 475°F).
  2. In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
  3. Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
  4. Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
  5. While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.

Notes

  • Always ensure your mussels are fresh before cooking by asking your fishmonger, and making sure there are no offensive smells or broken shells.
  • The mussels can be replaced with clams or other shellfish. The sauce works beautifully with most seafood!

Nutrition Info

Made with grapeseed oil: 253 Calories, 27 g Protein, 64 mg Cholesterol, 12 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 0 g Fiber, 10 g Total fat (1 g sat), 650 mg Sodium, [nut:5] Vitamin B12, Iron, Phosphorus, [nut3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Zinc, [nut:2] Vitamin B3 (niacin), Folate, [nut:1] Vitamin A, Vitamin B6, Vitamin E, Magnesium, Potassium