SERVES 6 / PREPARATION 15 MINUTES / COOKING 7 MINUTES
A classic Kiwi summer starter, these mussels are packed with flavour and perfect with a cold beer on a hot day.
finely grated zest of 1 large lemon
2 cloves garlic, crushed
½ teaspoon chilli flakes
4 lemons, halved
3 tablespoons olive oil
½ cup finely chopped parsley
Scrub the mussels and remove their beards. Discard any mussels that don’t close.
Melt the butter in a small saucepan with the lemon zest, garlic and chilli flakes then remove and reserve.
Heat the barbecue to a medium-high heat and brush the cut surface of the lemons with the oil. Put the mussels on the grill and cook for 4-5 minutes until they open – discard any that don’t.
In the last couple of minutes of cooking, add the lemon halves, cut side down, to the grill and cook for 2 minutes.
Serve the mussels drizzled in spiced butter, sprinkled with parsley, sea salt and freshly ground black pepper, with the lemon halves to squeeze over.
A weighty yet fresh chardonnay. We recommend the Clearview Estate Beachhead Chardonnay 2016.
Recipe: Sarah Tuck Contributor