Active Time
Total Time
35 MIN
Serves : 4

For a fun, easy twist on the French classic moules marinières, F&W's Nick Fauchald cooks mussels with lager, thyme and shallot in a skillet on the grill. The coals season the sauce with a delicate smokiness. The recipe works on the stovetop, too.    Amazing Seafood Recipes  

How to Make It

Step 1    

Light a grill. In a large skillet fitted with a lid, combine the lager with the shallot, thyme, bay leaf and crushed red pepper. Transfer the skillet to the grill and bring the lager to a boil over high heat.

Step 2    

Add the mussels to the skillet, cover the skillet and cook for 5 minutes, shaking the skillet a few times, until all of the mussels have opened; discard any that do not open. Stir in the butter and parsley and season with salt and pepper. Transfer the mussels and their broth to bowls and serve with the crusty bread.

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