Pulling the mussels from the shell in this recipe can be a little bit time consuming but just imagine sitting on a beach on the west coast of Scotland on a beautiful summer evening cooking mussles you have collected yourself - sheer bliss. And the mussels are delicious as well!
4 - 6
- 30 – 50 mussels
- 125g butter
- 4 garlic cloves, finely chopped
- 1 large tbsp finely chopped parsley
- Wash and clean the mussels well and pull off the ‘beards’. Discard any that do not close. Spread the mussels over a hot barbecue. The mussels will cook in their own juices and open out. Discard any that do not open and remove from the grill and cool. Melt the butter in a pan over the coals and add the garlic. Saute for a few minutes and add the parsley. cook for a few minutes more.
- Remove the mussels from their shells and thread onto skewers. Place in the butter mixture for a couple of minutes. Return the mussels to the barbecue to heat through (about 2 minutes per side). Serve with the rest of the butter poured over and with some crusty bread to soak up the juices.
Notes: If you are collecting your own mussels please make sure that they are from a clean area and are suitable for human consumption.