- Preheat the grill, setting the burners to high. Oil the grate.
- In a food processor, finely chop the herbs with the garlic. Season with salt and pepper. Add the oil and mix thoroughly. Set aside in a large bowl.
- Place the mussels directly on the grill. Close the lid and cook the mussels for 3 to 5 minutes or until they have all opened. Discard any mussels that remain closed.
- Add the mussels to the salsa verde and toss to coat. Serve immediately with grilled bread slices.
This sauce also goes well with grilled white-fleshed fish.