Mussels with Beer

nutritional count per serving 19.5g total fat (8.2g saturated fat); 2161kJ (517 cal); 58.2g carbohydrate; 17.6g protein; 5.6g fibre

Tip To save time, you can buy mussels that have been scrubbed and bearded for you.

  • Prep Time:35m
  • Cooking Time:35m
  • Serves:4
  • 1kg (2 pounds) large black mussels
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 large red onion (300g), sliced thinly
  • 2 fresh long red chillies, sliced thinly
  • 1¹⁄³ cups (330ml) beer
  • 2 tablespoons sweet chilli sauce
  • 1 cup coarsely chopped fresh flat-leaf parsley

garlic bread

  • 1 loaf turkish bread (430g)
  • 50g (1½ ounces) butter, melted
  • 2 cloves garlic, crushed
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  1. Scrub mussels; remove beards.
  2. Make garlic bread.
  3. Heat oil on heated barbecue flat plate; cook garlic, onion and chilli, stirring, until onion softens. Transfer onion mixture to a large disposable barbecue baking dish. Add mussels and combined beer and sauce; cover the dish tightly with foil and cook in heated covered barbecue. Cook about 5 minutes or until mussels open. Remove from heat; stir in parsley.
  4. Serve mussels with garlic bread.

garlic bread  Halve bread horizontally; cut each half into four pieces, brush with combined butter, garlic and parsley. Cook bread on heated oiled barbecue until browned both sides; keep warm.

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Barbeques Galore