Mussels on the Grill
Sara Jenkins, 50
3 pounds Maine mussels
4 cloves garlic, minced
1⁄3 cup chopped flat-leaf parsley
1⁄4 cup estate-bottled extra-virgin olive oil
Juice of 2 lemons
Salt and freshly ground black pepper
Wash and debeard the mussels, shaking off any excess
Place the mussels on a grill over medium heat. As the
mussels open, remove them to a serving platter, and
sprinkle with garlic, parsley, olive oil, and lemon
juice. Stir gently, and serve with big chunks of
crusty peasant bread.
Photograph by Christoper Baker.