Go Back

Broiled Mussels with Dill Butter

By Daytona Strong, from my book "The Pescatarian Cookbook for Beginners"
This appetizer is as easy as can be. Start with fresh mussels, discarding any with broken shells, and toss any that do not open during cooking.
Prep Time 25 mins
Cook Time 5 mins
Course Appetizer
Cuisine Scandinavian-Inspired
Servings 4


  • 2 pounds mussels scrubbed and debeareded
  • 1 tablespoon salted butter at room temperature
  • 1 tablespoon garlic oil (see notes)
  • 1/4 cup chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice


  • Preheat the broiler.
  • Place a steamer basket into a large pot and add enough water to come up to the bottom of the basket. Place the pot over high heat and bring to a boil.
  • Nestle the mussels in the basket and cover the pot. Adjust the heat to maintain a simmer and cook for about 3 minutes until the mussels open and are just barely cooked through and still tender. Remove from the heat.
  • In a small bowl, combine the butter, garlic oil, dill, and lemon juuice. Using a fork, mash everything to combine.
  • Discard any mussels that have not opened. Break the mussel shells apart and place the half containing the mussel on a large baking sheet. Distribute the dill butter among the mussels. This is messy work and will likely require your hands; don't get too fussy about perfection.
  • Broil for about 2 minutes until the butter melts and the mussels are warmed through.


Bottled garlic oil is worth keeping on hand for its ease and a flavor that is distinctly garlicky without being overpowering. If you can't find it, use olive oil and add 1 garlic clove, freshly minced, to the dill butter.
Keyword 30 minutes or less, dill, gluten-free, mussels