Adam Purnell's Fire-Grilled Mussels with Herb Butter
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Ingredients
Equipment
Method
- Scrub the mussels thoroughly under cold running water and remove any beards. Discard mussels with broken shells or any open mussels that do not close when firmly tapped.
- Prepare the barbecue for very hot direct cooking. Spread the mussels in a single layer over a perforated grill tray and place directly over the fire.
- Cook for approximately 2 minutes, or until the shells begin to open. Spoon butter generously over the mussels. Allow some of the melting butter to run through the perforations onto the coals so the resulting smoke flavours the shellfish.
- Continue cooking for another 1–2 minutes, removing the mussels as soon as they have opened and are just cooked. Discard any that remain firmly closed after cooking.
- Transfer immediately to a serving platter sprinkle with fresh herbs and serve with the lemon wedges.
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