Barbecued Mussels


2 crushed garlic cloves

1 lemon zested – half juiced

2 tbsp chopped parsley

2 tbsp olive oil

1kg mussels


To make a gremolata, place garlic, lemon zest and juice, parsley and 1 tbsp olive oil in a small bowl and mix to combine. Season with salt and pepper and stand for 30 minutes for flavours to develop.

Heat a barbecue to hot, then place mussels on barbecue and cook until they open. As they open, remove from heat, and remove and discard one side of the shell.

Lay the shell containing the mussel on a platter, sprinkle over gremolata, then drizzle over the remaining 1 tablespoon of olive oil.

Serve and enjoy!