Wood fired Mussels
Ingredients
- 1 kg mussels scrubbed
- 200 ml white wine
- 50 g butter
- 3 shallots chopped
- 2 cloves garlic finely chopped
- 1 lemon zest and juice
- 50 ml cream
- 4 tbsp fresh herbs chopped plus extra to serve
Method
- Preheat the wood fired oven or barbecue to medium. Clean the mussels and discard any that don’t close when sharply tapped.
- Place the mussels in a large bowl with the wine, butter, shallots, garlic, lemon zest and juice.
- Place an oven resistant pan in the oven or on the barbecue over direct heat (over the heat of the charcoal!) and leave to preheat for 5 minutes until very hot.
- Pour the mussels with the contents of the bowl into the preheated saucepan and close the barbecue lid.
- Leave to cook for 5 -8 minutes shaking the pan once or twice, until the mussels are open.
- Add the cream and parsley and cook for a further 2 minutes.
- Remove from the barbecue and lift the mussels from the pan into a serving dish. Pour over just enough of cooking liquid (be careful not to pour the grit or impurities)
- sprinkle with fresh herbs.
- Serve immediately with some crusty bread.
