Grilled Mussels with Gochujang Butter

Flex your grilling muscles with something new on the ‘cue — mussels! Wrapping them in foil allows them to steam cook to perfection and absorb the exceptional flavour of the seasoned Gochujang butter. And it gets you outside where you want to be instead of in the kitchen.

  • Prep time: 30 minutes (includes soaking time)

  • Cook time: 6–8 minutes

  • Primary ingredient: Mussels

  • Serves: 4

  • Find more: 2-4, 4-6, Dinner


  • 908 g (2 lbs) fresh mussels
  • 12–14 lemon slices/rounds
  • 2 green onions, thinly sliced
  • 1 tbsp (9 g) flat-leaf parsley, roughly chopped
  • For the Gochujang butter:
  • 3 tbsp (45 ml) dry white wine
  • 1 to 2 tbsp (25 to 50 g) Gochujang paste
  • ½ cup (113 g) unsalted butter
  • 2 cloves of garlic, minced
  • ¼ tsp (2 g) salt
  • Garnishes (optional):
  • Lemon wedges or slices
  • Flat-leaf parsley
  • Green onions or scallions


To Prep

  1. Wash and scrub the mussels in cold water, removing any beards. Discard any that have broken shells or do not close when gently tapped.
  2. Soak mussels in a large bowl of cold water; about 20 minutes to help mussels dispel any sand. Discard water and rinse the mussels.
  3. Preheat grill to medium-high heat (400–450°F).

For the Gochujang Butter

  1. In a small bowl, whisk the dry white wine with the Gochujang paste until smooth. Set aside.
  2. In a small heavy-bottomed pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant; about 1 minute. Add in the Gochujang mixture and the salt. Whisk until homogenous; 2 minutes. Cover and keep warm over low heat; do not boil.

To Assemble

  1. Have ready 4 pieces of heavy-duty foil (approximately 12 x 15 inches). Place 3 to 4 lemon slices on each piece of foil. Divide the mussels, about 10–12 mussels per portion, and place them over the lemons.
  2. Bring up the long sides, fold or roll, and seal the foil over the mussels. Leave a small amount of room above the mussels for steam to develop. Seal the shorter ends of each package.
  3. Place the foil packets onto the preheated grill. Close the lid and grill for 6 to 8 minutes.
  4. Stir the green onions and parsley into the warm Gochujang-butter mixture.
  5. Carefully remove each packet from the grill and onto a rimmed baking sheet.
  6. Carefully open the foil packet and discard any mussels that did not open. Serve mussels in the foil.
  7. Dip or drizzle the Gochujang butter over the mussels. Garnish with lemon wedges, fresh parsley, and/or sliced green onions. Serve immediately with grilled or crusty bread, if desired.

Chef's Tips

  • Serve as an appetizer or as a side.
  • Clams can be substituted for the mussels.
  • If you don’t have wine, use vegetable broth, fish stock, water, diluted white wine vinegar, apple cider vinegar, or lemon juice.
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Health Benefits of Mussels

  • Vitality & Growth: Mussels are an excellent source of Vitamin B12, aiding energy metabolism and red blood cell formation while also supporting tissue formation.
  • Bone Health & Immunity: As a source of Vitamin A, C and E, mussels may aid bone and tooth development, help maintain healthy skin, and contribute to the normal function of the immune system.
  • Antioxidant Powerhouse: As an excellent source of selenium and a good source of zinc, mussels deliver antioxidants that defend against oxidative stress and have a factor in energy metabolism and tissue formation.