Grilled Washington Mussels with White Wine Butter

Introduction

Fresh, briny Pacific Northwest mussels meet the incredible sear and versatility of the Arteflame grill in this Washington-inspired grill recipe. With a white wine butter sauce and the signature smoky essence only Arteflame brings, you’ll serve up a seafood dish that’s simple, sophisticated, and full of flavor. Perfect for entertaining or an alfresco summer dinner.

Ingredients

• 2 lbs fresh Washington mussels, cleaned and debearded
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 4 tbsp unsalted butter, plus extra for searing
• 4 cloves garlic, finely minced
• 1 small shallot, minced
• 1 tbsp fresh parsley, chopped
• 1 lemon, halved (for juice and garnish)
• 1/2 tsp cracked black pepper
• Pinch of red pepper flakes (optional, for a slight kick)
• Sea salt, to taste
• Crusty bread for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill base.
3. Stack dry hardwood firewood over the napkins.
4. Light the napkins and let the fire build. Wait 20 minutes until the Arteflame grill is fully heated.

Step 2: Prepare the White Wine Butter Sauce

1. On the flat cooktop griddle, melt 4 tbsp of butter near the mid-heat zone.
2. Add garlic and shallots; sauté until fragrant and translucent (about 2-3 minutes).
3. Pour in the white wine and let it simmer for 3-4 minutes to cook off alcohol and concentrate flavor.
4. Squeeze in juice from half a lemon and stir in red pepper flakes, salt, pepper, and parsley. Keep warm on an outer cooler section.

Step 3: Grill the Mussels

1. Place the cleaned mussels directly on the flat cooktop near the high-heat zone.
2. Cover loosely with a stainless steel mixing bowl to help steam the mussels in their own juices.
3. Cook for 5-6 minutes until shells open. Discard any mussels that don’t open.
4. Using tongs, transfer mussels to a serving platter.

Step 4: Finish and Serve

1. Drizzle the hot white wine butter sauce over the grilled mussels.
2. Garnish with fresh parsley and lemon wedges.
3. Serve immediately with toasted crusty bread crisped on the flat cooktop griddle.

Tips

• Use butter instead of olive oil for superior flavor and golden sear.
• Mussels cook quickly—keep a close eye to avoid overcooking.
• The Arteflame’s flat cooktop gives perfect even heat for a smoky, caramelized mussel shell without burning.
• Grill crusty bread near the edge of the cooktop to soak up the delicious sauce.
• Use a dome or metal bowl to trap the heat and steam—no need for a grill lid.

Variations

1. Chili Lime Mussels: Add fresh lime juice and chopped jalapeños to the garlic butter sauce for a zesty kick.
2. Coconut Thai Mussels: Replace the white wine with coconut milk, add lemongrass and a touch of red curry paste.
3. Garlic Tomato Mussels: Stir in diced cherry tomatoes and basil into the garlic butter sauce for an Italiana-inspired twist.
4. Smoked Paprika Mussels: Infuse the butter sauce with smoked paprika and cumin for a Spanish flair.
5. Herb Butter Mussels: Use a blend of fresh thyme, rosemary, and tarragon for an herbaceous infusion.

Best Pairings

• Dry white wine like Sauvignon Blanc or Chardonnay
• Crusty artisan bread, grilled
• Grilled asparagus or charred lemon zucchini
• Wild rice or a light couscous salad
• Lemon-garlic aioli for dipping

Conclusion

Grilled Washington mussels on the Arteflame are a quick and flavorful way to elevate your backyard seafood game. Thanks to the rich flavor of the white wine butter sauce and the incredible cooking performance of the Arteflame grill, these mussels promise to impress with minimal effort. Fresh from tide to table, this dish delivers Pacific Northwest flavor at its very best.