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. Late-summer berries become a winning bake-and-take dessert for those balmy evenings, or an ideal sweet treat to pair with an afternoon cuppa.


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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