We’ll cook anything on the barbecue and these mussels come highly recommended! Serve in the foil package with plenty of crusty bread.
Wine Suggestion: Muscadet all the way, but given you get a little more with the smokey barbecue flavours coming through we’d suggest one with a bit more oomph like Jérémy Huchet’s Clos les Montys which is grown on a very particular blue-green bedrock giving the wine depth and substance.
Mussels on the barbecue – serves 2
- 50g softened butter
- 2 cloves of garlic, finely sliced
- 2 shallots, finely sliced
- 1 kg mussels
- 1 small pack parsley, roughly chopped
- 125ml white wine
- 100ml double cream
- crusty bread, to serve
Mix the butter and garlic with a big pinch of salt.
Heat the barbecue until the coals are white. Lay a sheet of tin foil, about 60cm long on the work surface, then put another sheet the same size on to, then add a third sheet about 30cm long acorss the middle to form a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create a bowl.
Pour the wine into the foil bowl and then seal it securely by scrunching the foil together at the top. If you need an extra sheet of foil to encase the whole parcel at this stage then do so.
Carefully place the parcel on the barbecue coals and cook for 10 minutes. Carefully open the parcel and check the mussels have opened. Pour in the cream, then cover the barbecue with a lid to cook for a few more minutes.
Sprinkle with the remaining parsley and serve with crusty bread.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 