Ingredients
| 30 mussels | |
| 70g butter 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 |
A classic Kiwi summer starter, these mussels are packed with flavour and perfect with a cold beer on a hot day.
Instructions
| 1. | Scrub the mussels and remove their beards. Discard any mussels that don’t close. |
| 2. | Melt the butter in a small saucepan with the lemon zest, garlic and chilli flakes then remove and reserve. |
| 3. | Heat the barbecue to a medium-high heat and brush the cut surface of the lemons with the oil. |
| 4. | Put the mussels on the grill and cook for 4-5 minutes until they open – discard any that don’t. |
| 5. | In the last couple of minutes of cooking, add the lemon halves, cut side down, to the grill and cook for 2 minutes. |
| 6. | Serve the mussels drizzled in spiced butter, sprinkled with parsley, sea salt and freshly ground black pepper, with the lemon halves to squeeze over. |
Recipes and Food Styling Sarah Tuck / Photography and Styling Tamara West
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