Grilled Mussels with Smoked Paprika Cream

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   Step 1: Preheat grill on high.

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   Step 2: Brush the fennel wedges with olive oil and sprinkle with salt.

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   Grill on a hot grill until deeply charred and the fennel is just starting to soften, about 10 minutes.

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   Let the fennel cool a bit before roughly chopping 4 of the wedges.

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   Step 3: Line a wide shallow bowl with three layers of Reynolds Wrap Heavy Duty Aluminum Foil.

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   Place the cleaned mussels in the middle of the foil.

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   Add the shallot, garlic, smoked paprika, chopped fennel, white wine, cream and 1 teaspoon flake salt.

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   Step 4: Make a foil packet.

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   Seal it tightly first in the center, rolling up the edges tightly and then drawing in the outside flaps.

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    Step 5: Grill for 12 minutes or until the juices are bubbling and the mussels have opened.

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    Step 6: During the last 2 minutes of cooking, grill the lemon halves until charred and juicy.

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    Step 7: Finish with a squeeze of the grilled lemon, the reserved grilled fennel wedges, a sprinkling of fennel fronds and a pinch of flake salt.

* Per serving · 4 servings · Values may vary.

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