Mussels on the Barbecue

"This one comes from Rex Hunt Fishing Adventures and the segment of Chef Lain Hewitson. I told a friend about it and she asked me to write it down. I decided someone else might like me to share it too; so, here it comes."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Scrub the mussels very well and remove the beards.
  • Take a generous bit of aluminum cooking foil, place the mussels in the middle.
  • Add the onion, some parsley, black pepper to taste and the mashed garlic clove.
  • Sprinkle with olive oil and a bit of wine; don’t get carried away because the mussels will let out some juice too.
  • Fold up the foil into a very tight packet (‘tight’ meaning ‘well closed’); even wrap it up in a second foil sheet if you need to. NO moisture should be able to escape.
  • Put in a lidded barbeque (Weber) in the direct heat of the coals (i.e. straight above them).
  • Grill for 8 to 10 minutes, checking for readiness.
  • Remove the mussels from the barbecue as soon as they open. Discard any that did not open.
  • Serve with or without the shells with the juice on top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

What can I say? I love to cook. And I love to eat. <br> <br>As I am Bulgarian and as I live in Bulgaria I'm bound to do and to post the recipes for many typical Bulgarian or Balkan dishes - like the potato moussaka, the tikvenik and the tarator. You can check out all those and some other Bulrarian recipes posted by other people on the site in my specially devised public cookbook. I hope you try and like them. Bon apetit!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes