Mussels with garlic and herbs

Mussels with garlic and herbs

Mejillones con hierbas y ajo

By
From
South American Grill
Serves
4
Photographer
Bonnie Savage

Due to its long coastline, seafood is abundant in Chile and its use is prevalent, particularly in stews. In this dish, mussels are steamed (enclosed in foil) on the barbecue and topped with a simple combination of herbs and wine allowing their delicate flavour to shine through.

Ingredients

Quantity Ingredient
2kg black mussels, scrubbed and de-bearded
4 garlic cloves, crushed
3 spring onions, thinly sliced
2 large handfuls flat-leaf parsley, chopped
1/4 cup dry white wine
1/4 cup extra-virgin olive oil

Method

  1. Preheat a barbecue chargrill or hotplate to medium–high.
  2. Cut two double layers of aluminium foil large enough to enclose the mussels in two parcels. Divide the mussels in half and place on the centre of the foil pieces. Sprinkle with the garlic, spring onion and parsley. Drizzle with the white wine and olive oil. Draw up the sides of the foil and fold over the edges to seal and create two airtight packages.
  3. Place the wrapped mussels on the chargrill and cook for 10–15 minutes, or until all the mussels have opened. Unwrap the mussels and transfer to a large serving bowl to eat straight away. Serve with crusty bread.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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