3 lb (1.5 kg) fresh PEI Mussels 1/4 cup (60mL) butter 1 tsp (5 mL) fresh thyme leaves 1 Tbsp (15 mL) finely chopped parsley 2 lemons, sliced into rounds Sea salt and pepper
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Heat grill (BBQ) to medium heat. Brush lightly with oil.
Melt butter in a small saucepan. Add thyme leaves and chopped parsley. Set aside.
Tip mussels on the grill alongside sliced lemons. Grill until mussels open. Throw away any that do not open. Use tongs or a heat proof spatula to slide them off the grill into a large bowl. Grill both sides of lemon until grill marks appear.
To serve, place mussels on a platter or single serving plates and drizzle butter over top. Garnish with lemon slices.