Nothing says summer quite like a barbecue, and these delicious greenshell mussels tick every Kiwi box! Tasty, low-fat and ready in under 20 minutes, these are a great way to kick off a family gathering or any summer party.
- 12 greenshell mussels, scrubbed and debearded
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 50g butter, cubed
- Bunch parsley, finely chopped
- 1 red chilli, finely sliced
- ½ cup white wine or stock
- Juice of ½ lime
- Salt and pepper
Preheat barbecue to medium/high (around 180°)
Clean and debeard mussels. On a flat surface, lay out a long sheet of tin foil (approx. 60cm), and another on top to create a double layer. Do the same the other way so you have a cross.
Lay 6 mussels in the centre of the cross, and gently fold up the sides until you have an open ‘bucket’.
Repeat for the other 6 mussels.
Divide garlic, onion, butter, parsley, chilli, white wine or stock and lemon juice between the packages. Season with salt and pepper, and seal tinfoil packets, ensuring there’s still air in the packet.
Cook on the barbecue, lid closed, for 10 minutes. Slightly open one packet to check mussels have opened – if they haven’t, reclose and leave for another minute or two.
Transfer mussels and liquor to a serving bowl. Serve with crusty bread.