Barbecued Cornish Mussels
Serve this simple take on moules marinière fresh from the barbecue.
Partner with crusty bread to mop up the delicious sauce.
Adapted from a recipe on BBC Good Food
Serves 2
To make this recipe you will need:
- Cornish Butter 50g, softened
- 2 x Garlic Cloves, finely sliced
- 2 x shallots, finely sliced
- 1kg Cornish Mussels
- Small bunch of Cornish Pasley chopped
- 125ml White Wine
- 100ml Double Cream
- Vicky's Rustic Baguette
And here’s how to do it…
- 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.
