Chili and Cider Mussels – Seafood

BBQ Recipes, Seafood

Get stuck into these mouth-watering mussels…We love toasting some crusty bread and mopping up all the delicious broth. We used the Ziegler & Brown Triple Grill, optional trivet and wok but you can use any BBQ with a side burner.

  • Prep Time:N/A
  • Cooking Time:Approx. 10 minutes
  • Serves:2
  • 1kg mussels, washed, cleaned and closed
  • 200ml apple cider
  • 20ml cream
  • 1 small onion, finely chopped
  • 1 clove of garlic, minced
  • 1 red chili, sliced
  • 1 bunch of coriander, washed and chopped
  • 10g butter
  • Salt, pepper and oil
  1. Remove the centre grill and replace with the trivet, the side stamped ‘Woks and Pots’ facing up.
  2. Turn on the centre burner, add a little oil to the wok and heat until just smoking. Fry off the onion, garlic and chili.
  3. Once they soften add the butter until just melted and take off the heat. Store in a container and set aside.
  4. Clean the wok by wiping it clean, place back on the heat and wait until it gets very very hot
  5. Tip the mussels into the wok and add the cider and quickly cover the wok with a large pot lid so as to trap the steam made by the cider boiling.
  6. Shake the wok around to rotate the mussels inside, the steam is what’s cooking the mussels. – The mussels are cooked once they are open (approx. 5 minutes)
  7. Remove the pot lid. Once all mussels are open add the cream and the butter mix
  8. Toss together with the coriander and season, serve hot
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