Smoked Mussels with Beer, Shallots and Garlic

We don’t have a smoker, but we do have charcoal! This recipe is super easy and my husband really enjoyed making this dish. During this quarantine we have been shopping at small businesses like our local fruit stands, Meat Markets and Fisheries like the Taylor Shellfish Farm. This recipe is another gem from the Weber New American Barbecue Cookbook.

I didn’t use the mayo dip that they suggest you use, the mussels are SO GOOD solo. But what I DID do is toast some Rye Bread I stored in the freezer from St. Paddy’s day, slathered some butter on that beast and dug in! My one suggestion is to have a bottle of hot sauce and a beer near by. This is the perfect late lunch for 2 or appetizer for a group of 4.


1/4 Cup ( 1/2 stick) of butter cut into tablespoons
1/2 cup Chopped Shallots (I didnt have shallots but I did have an onion, and that turned out great!)
4 garlic cloves (I used 6 but, I am italian)
2 12 oz Bottles of wheat, amber beer or Pale Ale. We used Montucky Cold Snacks.
6 sprigs or fresh thyme
4 lbs Live mussels, scrubbed and debearded.
1 tsp kosher Salt
1/2 tsp fresh ground pepper
3 tbsp fresh chopped parsley


Prepare your charcoal grill for direct heat, temp should be 350 degrees.

  1. Place butter, onions/shallots/garlic in pan and close the lid.
  2. Cook until butter is melted and onions/ shallots are tender for 8-10 minutes, stirring occasionally.
  3. Add beer and thyme, cook until mixture is steaming.
  4. Once mixture is hot enough, add Mussels into the pan. Cook mussels uncovered over direct heat with the grill lid closed until the mussels open, about 5-15 minutes.
  5. discard any un opened mussels and thyme sprigs.
  6. Season the cooking liquid with the salt and pepper, and garnish with fresh, chopped parsley.