Mussels On The Barbecue Food

BARBECUED MUSSELS

Steps:

• 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.

GRILLED MUSSELS RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. While the grill heats, pick over the mussels; throw away any mussels that don't close tightly when you tap on them and remove the beards, if any.
• Put the cleaned mussels on the hot grill and cook, covered on a gas grill, until they open, about 2 to 3 minutes.
• Use tongs to transfer the hot mussels to a serving platter. If using, add fresh pepper and chopped parsley on top. Serve immediately.

GRILLED MUSSELS WITH HERB BUTTER

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
• Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
• Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.

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.