For this recipe, you’ll need a cast-iron or other grill-safe skillet that’s large enough to hold everything. This cooks very fast, so have the table set, the salad made, and everything ready to go before grilling. (You can also cook this on the stove over medium-high heat.) Serve with whole-grain bread to sop up the tasty broth.
How to choose and clean mussels
Choose only tightly closed, whole shells; remove any broken, chipped, damaged, or open mussels. Soak in fresh water for 20 minutes. As the mussels breathe, the sand and salt will fall away. Some mussels may have byssal threads, or “beards,” that show up after soaking. Pull on the beards toward the hinge (not toward the opening), and pull out any hanging threads.