Kamado Grill Mussels Marinière

Preheat a grill to 375°F (190°C) and place a large cast-iron fry pan on the grill grate.

Meanwhile, slice the baguette as desired and brush the slices on one side with olive oil. Set aside.

Carefully add the butter and shallots to the hot pan on the grill. Cook, stirring with a wooden spoon, until the shallots are fragrant, about 30 seconds. Pour in the wine, 1 Tbs. of the parsley and the bay leaf. Crumble the saffron threads into the pan, season with pepper and stir to combine. Bring the liquid to a simmer and cook, stirring occasionally, until the broth is aromatic, 4 to 5 minutes.

Add the mussels to the pan, discarding any that do not close to the touch. Cover the pan tightly with a lid or a baking sheet and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.

While the mussels are cooking, using tongs, carefully place the baguette slices, oiled side down, on the grill grates surrounding the pan. You can move the pan to the back of the grill or to one side to create more space if needed. Cook until the baguette slices are browned underneath, about 5 minutes. Transfer to a plate.

Remove the pan from the grill and remove and discard the bay leaf. Season the broth to taste with salt. Spoon the mussels into warmed large soup bowls, ladle some of the broth over them and sprinkle with the remaining 2 Tbs. parsley. Serve immediately with the baguette slices for dipping in the broth. Serves 2 to 4.

Williams Sonoma Test Kitchen