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Grilled Mussels with Curry Butter



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3 tbsp. butter, softened
2 garlic cloves, pressed
1 tsp. curry powder
1⁄5 tsp. ground cumin
1 pinch salt
1 lime, thinly sliced
1 lb. lime, cut into 4 wedges
2 lb. fresh cultured blue mussels
1 cup chopped red bell pepper
1⁄4 cup chopped fresh parsley


  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    Preheat an outdoor grill for high medium-heat and lightly oil grate.
  3. 3
    Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
  4. 4
    Arrange four large sheets of aluminium foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture.
  5. 5
    Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
  6. 6
    Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
  7. 7
    Transfer the mussels to small bowls and garnish each with a lime wedge to serve.


Recipe provided by Mussel Industry Council. Visit them Source:

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cuisines Asian
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