A bowl of barbecued mussels garnished with herbs

Barbecued mussels

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(1 ratings)

Prep: 5 mins Cook: 15 mins Cook in the coals

Easy

Serves 2

Serve this rustic take on moules marinière in its foil package fresh from the barbecue. Partner the mussels with crusty bread to mop up the creamy sauce

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal629
  • fat51g
  • saturates30g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein27g
  • salt1.9g
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Ingredients

  • 50g butter, softened
    Butter

    Butter

    butt-err

    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
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1kg mussels
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 1 small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    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

Method

  1. 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.

  2. 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.

  3. Sprinkle with the remaining parsley and serve with warm crusty bread.

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