- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic cloves, finely sliced
- 2 shallots, halved and finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1kg mussels
Once regarded as the poor relation of the shellfish family because of their small size and…
- 1 small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 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 ashy white. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make 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 an oval bowl shape.
Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top. Make sure that it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary. Carefully place the parcel on the barbecue coals and cook for 10 mins. Open the parcel and check the mussels have opened up. Hot steam will billow out, so be careful. Pour in the cream, cover (if your barbecue has a lid) and allow to cook for a few mins longer, so the smoky scents of the barbecue can get in.
Sprinkle with the remaining parsley and serve with warm crusty bread.