Perfect Barbecue Mussels

Good Pair Days (Roos Michels) -
  • 50g butter
  • 2 sliced garlic cloves
  • 2 shallots, halved and sliced
  • 1 kg live mussels, cleaned
  • 1 pack of parsley, chopped
  • 125ml white wine
  • 100ml heavy cream
  • Crusty bread, to serve
  • Mix the butter, garlic, and a pinch of salt. Get the barbecue going until the coals are white and ashen, then lay a 60cm sheet of foil on your work surface, add another the same size on top, and place a 30cm across it to make a cross shape. Spread the shallots on the foil, pile the mussels on top, then dot with garlic butter and scatter with parsley. Season, and fold the sides to make an oval bowl of foil.
  • Pour the wine into your ‘bowl’ and then seal it by scrunching it at the top. Place the parcel on the coals, and steam the mussels for 10 mins. Open the parcel, pour in the cream, and allow to cook and infuse in the smokiness for another 3 or 4 mins. Sprinkle with parsley, and serve with crusty bread.
15 mins
2 servings