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- Barbecued Mussels with Parsley, Sumac…
- 1 kg fresh mussels
- 2 banana (echalion) shallot, finely sliced
- 1 tbsp sumac
- 1 tbsp aleppo pepper flakes
- 10g flat-leaf parsley, leaves chopped, plus extra to serve
- 2 cloves garlic , finely chopped
- 100ml dry white wine, (we used sauvignon blanc)
Prepare the barbecue for direct cooking, letting the flames die down to hot embers. Check through the mussels, discarding any that don’t close when given a sharp tap against a work surface.
Make a parcel for the mussels by overlapping several large sheets of strong foil in opposite directions. Use plenty of foil as you’ll later draw up the sides to encase the mussels and contain the cooking juices.
Place the sliced shallots in the centre of the foil, followed by the mussels, sumac, aleppo pepper, parsley, garlic and wine. Season with salt, then close the parcel tightly, leaving some space above the mussels to allow them to steam and open.
Once the barbecue is ready, place the parcel directly over the heat and cook for 10 mins, or until the mussels have opened up – take care when looking inside the foil to check, as hot steam will billow out.
Place the parcel in the centre of the table for a dramatic serve! Scatter over some extra parsley, if you like, and discard any mussels that haven’t opened.
Shop the ingredients
Ocado Flat Leaf Parsley 30g30g
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