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Mussels with Lemon and Herbs

Ingredients

4 tablespoons unsalted butter, 4 tablespoons onion (minced), 1 clove garlic (minced), 4 sprigs fresh thyme, 4 sprigs fresh rosemary, 1 1/2 cups freshly squeezed lemon juice, 1/2 cup water, 3 1/2 pounds fresh mussels (about 40 - scrubbed well and debearded), 1 cup coarsely chopped fresh Italian flat-leaf parsley, 2 tablespoons grated lemon zest

Details

Set up your EGG for indirect heat using plate setter at 300 degrees Fahrenheit. In a large Dutch oven set in the centre of the grill, melt the butter. Add the onion and garlic; cook until the onion and garlic become transparent, about 6 to 8 minutes. Add the thyme, rosemary, lemon juice and water. Bring the mixture to a boil. Add the mussels to the Dutch oven and cover. Every few minutes gently fork over mussels until they pop open. If any mussels do not open, discard them. Using a slotted spoon, transfer the steamed mussels to a serving bowl. Sprinkle 1/2 cup parsley over the mussels and cover with loose clean cloth. Remove the thyme and rosemary sprigs from the liquid in the bottom of the Dutch oven. Continue to heat mixture in EGG , and stir in the lemon zest and remaining parsley. Warm the liquid and, once warm, pour it over the mussels in the serving bowl. Serves 4 to 6.

Submitted by: BBQPrincess