This delicious recipe makes a lovely starter: light and fresh, with an aromatic sauce. If you want to serve with bread or rice, it’s instantly transformed into a hearty main meal.
Ingredients
- 2 tbsp butter
- 2 cloves garlic, bruised, skin on
- 1 tbsp sliced red chilli
- 1 cup (250ml) dry sake
- 2 tbsp tamari
- 1 tbsp lemon juice
- ½ cup (125ml) fish stock
- 2 tsp cornflour
- ¼ cup (60ml) water
- 2 tbsp finely chopped parsley
- Salt and freshly ground black pepper, to taste
- 1kg fresh mussels, washed and debearded
- Lemon wedges, to serve
- 1 spring onion, thinly sliced, to serve
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Method
- This dish pairs beautifully with Lover's Mark Chenin Blanc 2021 (Naked wines).
- Mussels are sold and cooked live; simply tap shells to test if they are alive. Those that don’t snap shut are dead and need discarding. They spoil quickly and may ruin your dish if they’ve been dead for some time.
- Mussels are easy to clean: simply scrub them well under cold running water and remove the ‘beard’ by firmly grasping and pulling away the fibrous clump of hair-like fibres.
- Although highly perishable, mussels can be stored in a bowl in the fridge for up to 3 days.
1. Preheat the BBQ grill on medium heat. Place an ovenproof saucepan directly over the BBQ grill.
2. Add butter to the pan and when it begins to foam add garlic and chilli; cook, stirring continuously, until aromatic; remove from heat and add the sake. Ensure sake is poured away from direct heat so that it doesn’t flame up.
3. Return to heat and reduce by half; then add tamari, lemon juice and fish stock, and bring to the boil. Combine cornflour and water, stir into mixture and return to the boil; cook until sauce thickens; add parsley, salt and pepper, mix well and set aside.
4. For the mussels, heat the BBQ grill on medium-high; cook mussels, in 2 batches, for about 3 minutes or until they just open. Discard any mussels that don’t open. Transfer to a large bowl; pour over the sauce and toss to combine. Serve with lemon and spring onions.
Recipe Notes
Appliance Notes
Wolf outdoor gas grills use two types of heat - direct and radiant - to achieve the ideal temperature range and uniform heat distribution that are the keys to flawless grilling. These mussels will achieve a beautiful smokey flavour from the high, searing temperatures the Wolf generates.
Appliance Used
WOLF 107cm Built-in Outdoor Natural Gas BBQ with Griddle Plate ICBOG42-825199. Shop the entire WOLF range here.
