Barbecued Mussels Food

MUSSELS ON THE BARBECUE

Steps:

• 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.

GRILLED MUSSELS

Steps:

• Scrub the mussels under cold water, trim off the beards.
• Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
• Steam until the shells open, about 5 minutes.
• Remove from the heat; discard any mussels that did not open.
• In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
• In a small saucepan, melt the remaining butter.
• In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
• Add the cheese and stir in the melted butter to moisten the crumbs.
• Preheat the broiler.
• Pull off half of each mussel shell.
• Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
• Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
• Serve hot.

GRILLED MUSSELS WITH SHALLOT SAUCE

Steps:

• Whisk together shallots, red wine vinegar, 1/4 cup of the lemon juice and the olive oil in a small bowl.
• Lightly coat a grill wok or grill basket or aluminum foil lined grill rack with nonstick cooking spray. Preheat grill to medium high heat.
• Scrub mussel shells with a stiff brush, removing beards. Discard any opened shells.
• Sprinkle mussels with salt, pepper, and remaining lemon juice. Place on the grill wok, grill basket or grill rack.
• Grill mussels, covered with grill lid, 7-10 minutes or until shells open. Discard and unopened shells.
• Transfer mussels to a large dish and pour the shallot mixture over the mussels, stirring gently to coat; sprinkle with parsley.
• Serve immediately.