-
1
Scrub the mussels well with a brush under cold running water, discarding any with cracked shells or shells that fail to close when tapped.
-
2
Using needle-nose pliers, pull out and discard any clumps of black strings at the hinges of the mussels.
-
3
Using a metal skewer or an old pointy knife, poke holes in the bottom of one of the aluminum foil pans.
-
4
Pierce the foil with the skewer or knife tip, then twist it to make a 1/2-inch hole.
-
5
The holes should be spaced 2 inches apart.
-
6
Fill the perforated foil pan with the pine needles; they should be loosely mounded rather than tightly packed.
-
7
Arrange the mussels on top.
-
8
Set up the grill for direct grilling and preheat it to high.
-
9
In the best of all worlds, youll be grilling over a wood fire.
-
10
Charcoal is the second-best choice, but you can also do this on a gas grill.
-
11
There is no need to oil the grill grate.
-
12
When ready to cook, place the pan with the mussels on the hot grate.
-
13
The pine needles will start to smoke and catch fire after a few minutes.
-
14
If youre working on a gas grill, you may need to use a butane match or lighter to help ignite the pine needles.
-
15
Once the pine needles have caught fire, place the second foil pan over the mussels and pine needles.
-
16
Grill the mussels until the shells open and the bivalves are cooked, 5 to 8 minutes.
-
17
Once the mussel shells begin to open, sprinkle the mussels with the raspberry vinegar, if using.
-
18
Cover the mussels again and grill for 1 minute longer.
-
19
The vinegar is optional, but it adds an extra dimension of flavor.
-
20
Transfer the smoking, steaming pan with the mussels to a heatproof platter and serve the mussels at once, discarding any that have not opened.
-
21
You eat the mussels with your fingers right out of the pan.
-
22
Melted butter can be served on the side, but you really dont need it.
