“Dot with garlic butter” is a recipe direction we are always to happy to read! In this recipe, the garlic butter helps to flavor the mussels along with shallots, white wine, cream, and parsley. Be sure to seal the foil securely as the mussels need the steam to cook. Preparing the mussels on the grill is brilliant — the only clean up is tossing the foil into the bin.
4 tbs. butter, softened
2 garlic cloves, finely sliced
2 shallots, halved and thinly sliced
2 lbs. mussels, cleaned
small bunch parsley, roughly chopped
½ cup white wine
⅓ cup heavy cream
crusty bread, to serve
Mix the butter and garlic with a good pinch of salt. Heat the grill to medium. Lay a sheet of foil about 2 feet long on the counter, then add a second one. Place a third piece on top in the opposite direction to make a cross. Spread the shallots in the middle of the foil, pile the mussels on top, dot with the garlic butter and scatter half of the parsley. Season, then bring up the sides of the foil in an oval bowl shape. Pour in the wine, then seal the foil securely.
Place on the grill and cook for 10 minutes. Carefully open the parcel and check if the mussels have opened. (Do so carefully as hot steam may billow out.) Pour in the cream and cover with the lid of the grill, leaving the foil open. Cook a few minutes longer, then sprinkle with the remaining parsley and serve with the crusty bread.