MUSSELS WITH CHILLI, LEMON & GARLIC BUTTER

MUSSELS WITH CHILLI, LEMON & GARLIC BUTTER
SERVES 6 / PREPARATION 15 MINUTES / COOKING 7 MINUTES

A classic Kiwi summer starter, these mussels are packed with flavour and perfect with a cold beer on a hot day.

30 mussels
70g butter
finely grated zest of 1 large lemon
2 cloves garlic, crushed
½ teaspoon chilli flakes
4 lemons, halved
3 tablespoons olive oil
½ cup finely chopped parsley

Scrub the mussels and remove their beards. Discard any mussels that don’t close.

Melt the butter in a small saucepan with the lemon zest, garlic and chilli flakes then remove and reserve.

Heat the barbecue to a medium-high heat and brush the cut surface of the lemons with the oil. Put the mussels on the grill and cook for 4-5 minutes until they open – discard any that don’t.

In the last couple of minutes of cooking, add the lemon halves, cut side down, to the grill and cook for 2 minutes.

Serve the mussels drizzled in spiced butter, sprinkled with parsley, sea salt and freshly ground black pepper, with the lemon halves to squeeze over.

WINE
A weighty yet fresh chardonnay. We recommend the Clearview Estate Beachhead Chardonnay 2016.

Recipe:  Sarah Tuck Contributor

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