Servings: 4 servings, or 8 if part of a surf & turf meal or as a starter
I loved this braaied mussels recipe. I'm not sure where I got the original recipe, but I sort of made it up on the day (you can't really go wrong with @themusselmonger fresh mussels).
- 50 g butter softened
- 2 garlic cloves finely sliced
- 2 shallots halved and finely sliced
- 2 kg fresh mussels debearded and rinsed
- 1 punnet parsley roughly chopped
- 125 ml white wine
- 100 ml double cream
- crusty bread to serve
Mix the butter and garlic with a big pinch of salt.
Heat the braai 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 braai coals (we put them on the grid, but they can definitely go straight on the 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 you're using a Weber) and allow to cook for a few mins longer, so the smoky scents of the braai can get in.
Sprinkle with the remaining parsley and serve with warm crusty bread.