Mussels are at their best cooked over a barbecue. I serve these with warm crusty bread for dunking followed by a big green salad for an easy summertime meal.
Highly recommended! I have made this several times now over a charcoal grill and it is fantastic. I have also had to share the recipe with my neighbor after he smelled it while it was cooking! I will add that you should soak the mussels before you cook them in order to get the sand out of them: Place the mussels in a large pot (8qt or so), and for every 24 mussels add 4 cups of cold water and 1/3 cup salt. Stir well once to mix the salt, mussels, and water. After soaking for about 15 or 20 minutes dump the water, rinse the mussels and repeat. Complete the process a total of 3 times. *** We just made this again tonight (the windchill here in MN was -14, but we really wanted to grill.) We added a bag of bay scallops on top of the mussels and then topped off each individual bowl (when it was finished) with a squeeze of lime, and a sprinkle of garlic salt and curry powder -- WOW! This was amazing! We served it with a baked potato & a salad. Thank you so much for this recipe! - 02 Jan 2009 (Review from Allrecipes USA and Canada)
Very deliciuos, can grill also in the oven. - 08 Mar 2009 (Review from Allrecipes USA and Canada)
Definitely worth the 5 stars with the presentation value, the meal looked fantastic. However be careful of adding too many post-cooking spices, as the dish needs to stand on the foundation of the cooking juices and not be overpowered by extra garlic salt/curry. As a complimentary side definitely add a very crusty bread, as the sauce is perfect in combination with an italian or sourdough loaf. - 03 Aug 2009 (Review from Allrecipes USA and Canada)