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Grilled Mussels with Smoked Paprika Cream

Prep Time
1
hr.
Total Time
1
hr.
Servings

4 to 6 servings.

Make a perfect summer seafood meal right on the grill with this recipe from Ashley Rodriguez of Not Without Salt.

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What You Need

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Make It

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  • Step 1: Preheat grill on high.
  • Step 2: Brush the fennel wedges with olive oil and sprinkle with salt. Grill on a hot grill until deeply charred and the fennel is just starting to soften, about 10 minutes. Let the fennel cool a bit before roughly chopping 4 of the wedges.
  • Step 3: Line a wide shallow bowl with three layers of Reynolds Wrap® Heavy Duty Aluminum Foil. Place the cleaned mussels in the middle of the foil. Add the shallot, garlic, smoked paprika, chopped fennel, white wine, cream and 1 teaspoon flake salt.
  • Step 4: Make a foil packet. Seal it tightly first in the center, rolling up the edges tightly and then drawing in the outside flaps.
  • Step 5: Grill for 12 minutes or until the juices are bubbling and the mussels have opened.
  • Step 6: During the last 2 minutes of cooking, grill the lemon halves until charred and juicy.
  • Step 7: Finish with a squeeze of the grilled lemon, the reserved grilled fennel wedges, a sprinkling of fennel fronds and a pinch of flake salt.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchen Tips

Use foil packets on the grill to cook delicate, delicious dishes perfectly every time.

Servings

  • 4 to 6 servings.

Nutritional Information

Serving Size 4 to 6 servings.
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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