<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 lbs mussels</li>
                                            <li>1 pint grape or cherry tomatoes</li>
                                            <li>4 whole shallots, peeled</li>
                                            <li>2 tsp olive oil</li>
                                            <li>1/3 cup chopped parsley</li>
                                            <li> Juice of ½ lemon</li>
                                            <li>2 tbsp melted butter (optional)</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Build a medium-hot fire. Scrub mussels under cold water, and discard any open ones that don’t close shut when tapped. Place on grill, close lid, and cook until shells pop open (4-6 minutes). Remove from grill with tongs, and place in a large bowl. Discard any that did not open. Cover to keep warm.</li>
                                    <li>Toss tomatoes and shallots with oil, then thread on skewers, or use a vegetable grill basket. Grill until tomatoes are tender and shriveled, and shallots are darkened in a few places, turning both once. When cool enough to handle, chop shallots.</li>
                                    <li>Add tomatoes, shallots, and parsley to bowl with mussels. Squirt in lemon juice and drizzle in butter, if desired.</li>

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