1 cup fresh herbs of choice, minced - I used parsley, basil, and oregano
Olive oil
½ teaspoon smoke paprika - optional
Instructions
For the mussels:
Preheat the grill to medium heat.
Clean mussels and remove beards. Put mussels on preheated grill, doing your best to keep them flat, and close lid. Grill until mussels are just beginning to open, about 5 minutes. After 7 minutes, discard any that have not opened. Remove mussels from grill, being careful to keep juices inside shell, and transfer to a large bowl.
Cut 1 or 2 lemons in quarters and rub with olive oil. Grill over medium heat until slightly charred, 3-4 minutes.
Add white wine and juice of two lemons to pan and reduce slightly to cook off alcohol, about 5 minutes.
Transfer mussels and juices to pan and toss to coat in broth. Add herbs and toss briefly. Serve with grilled lemon for topping and crusty bread for dunking.
Recipe by The Two Bananas at https://thetwobananas.com/grilled-mussels/