Mussels On The Barbecue Recipes

Steps:

• Mix the butter and garlic with a big pinch of salt. Heat the barbecue 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 barbecue 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 your barbecue has a lid) and allow to cook for a few mins longer, so the smoky scents of the barbecue can get in.
• Sprinkle with the remaining parsley and serve with warm crusty bread.

Steps:

• Heat grill to high.
• Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
• Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
• Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
• Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
• Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.

Steps:

• Scrub the mussels very well and remove the beards.
• Take a generous bit of aluminum cooking foil, place the mussels in the middle.
• Add the onion, some parsley, black pepper to taste and the mashed garlic clove.
• Sprinkle with olive oil and a bit of wine; don't get carried away because the mussels will let out some juice too.
• Fold up the foil into a very tight packet ('tight' meaning 'well closed'); even wrap it up in a second foil sheet if you need to. NO moisture should be able to escape.
• Put in a lidded barbeque (Weber) in the direct heat of the coals (i.e. straight above them).
• Grill for 8 to 10 minutes, checking for readiness.
• Remove the mussels from the barbecue as soon as they open. Discard any that did not open.
• Serve with or without the shells with the juice on top.

Steps:

• Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
• Scrub mussels and clams under running water to remove any clinging grit.
• Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
• Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.

Steps:

• Scrub the mussels under cold water, trim off the beards.
• Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
• Steam until the shells open, about 5 minutes.
• Remove from the heat; discard any mussels that did not open.
• In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
• In a small saucepan, melt the remaining butter.
• In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
• Add the cheese and stir in the melted butter to moisten the crumbs.
• Preheat the broiler.
• Pull off half of each mussel shell.
• Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
• Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
• Serve hot.