BBQ Mussels with Herbs

Serves 4:        Preparation:  15 minutes        Cooking:  15 minutes

• 2 kg Fresh Mussels                           2 tbsp chopped flat leaf parsley
• 1 cup white wine                                Cracked Black pepper
• 60g cubed unsalted butter                 2 tbsp chopped chives
• Crusty bread to serve

WE RECOMMEND: Using our fresh Black South Australian mussels.

Wash and de-beard the Mussels and discard any opened shells.

Place Mussels and wine into a large BBQ baking tray with a large piece of foil and secure the edges to seal.

Pre-heat the BBQ plate to medium-high. Place covered mussels onto the plate and cook for 10 minutes. Gently remove foil on one side being careful of the steam. Use tongs to toss the mussels, cover again with the foil and cook for a further 5-10 minutes or until shells have opened.

Remove mussels from the heat and add the butter, chives and parsley. Season with pepper only as mussels have a delicious natural salty liquid they release upon cooking. Serve with crusty bread to mop up juices.

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