I first had this dish in France, where the chef popped small garlic cloves into the mussels as they opened. The mussel and the fairly raw garlic were then eaten together. My version is a little less palate-blowing.
2 tablespoons butter
2 tablespoons chopped garlic
2 tablespoons chopped Italian parsley
1 teaspoon grated lemon rind
Salt and freshly ground pepper
2 pounds mussels
Preheat grill to high heat.
Combine butter, garlic, parsley, lemon rind and salt and pepper in a mini-chop or food processor and pulse until coarsely chopped. Leave some texture, otherwise the garlic becomes too strong.
Put mussels directly on the grill (working in batches). Close lid and grill for 1 to 2 minutes or until mussels begin to open.
Drop a pinch of garlic mixture into each mussel shell with a small spoon and grill 1 minute longer or until mussels are cooked. Remove mussels from grill, place on a platter and repeat until all mussels are cooked.
Serve with good bread to soak up the garlicky juices.