Grilled Chicken and Mussels in Garlic Cream

Grilled Chicken and Mussels in Garlic Cream

An easy mussels in garlic cream recipe.  Grilled chicken and pasta are blended in a creamy garlic sauce and topped with fresh mussels. Light in nature; heavy in flavor.

All that’s needed to complete this meal is a small salad and of course, some Italian bread for sopping up the excess garlic sauce.

GRILLED CHICKEN AND MUSSELS IN GARLIC CREAM

 

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PREP TIME

30 mins

COOK TIME

15 mins

TOTAL TIME

45 mins

 

All that's needed to complete this meal is a small salad and of course, some Italian bread for sopping up the excess garlic sauce.

Author: Gary Glen

Recipe type: Entree

Cuisine: Italian

Serves: 4

GO GET THIS STUFF

• 1 pound pasta, cooked to al dente
• 2 boneless, skinless chicken breasts
• 24 fresh mussels, soaked, washed and debearded
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup cream
• ½ cup white wine
• 2 tablespoons fresh basil, chopped
• ½ tablespoon fresh oregano, chopped

THEN DO THIS

1. Prepare a grill for two-zone cooking. (coals on only one side or only one side of gas burners lit.) Preheat to medium-high. 350-degrees F.
2. Prepare mussels and discard any that are open. Set aside.
3. Place chicken breasts directly over fire and the mussels on the cool side of the grill. Cook chicken for 6 minutes per side or until an instant-read meat thermometer reads 165-degrees F. Move chicken to the cool side of the grill or turn off gas burners.
4. Prepare the pasta
5. In a large pan, heat the oil and saute the garlic over low heat while stirring. About 1 minute.
6. Add wine, cream, and herbs and continue to simmer while stirring for about 2 minutes. Remove from heat.
7. Remove chicken and mussels from the grill. If the mussels have not yet opened, place them directly over the fire until they do. Discard any that fail to open.
8. Slice chicken into strips.
9. Drain pasta. Add pasta and chicken to the pan and toss until well mixed. Top with the mussels and serve.
10. Be sure to serve with a hard bread. Sopping up the excess garlic sauce is almost like dessert!

NOTES

I have substituted frozen mussels with success. Take them directly from the freezer and continue with the recipe. To minimize the juggling of the kitchen and the grill, complete the grill work and place the mussels and chicken in the oven to keep warm while you go about the stove work.