Wood fired Mussels

Wood fired Mussels

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Course Appetizer, Main Course
Cuisine BBQ


  • 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


  • 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.

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