Try our nifty new way to cook mussels – just pop them in a foil bag, add in garlic, white wine and cream and cook them on the barbecue – they taste amazing!
- 1kg fresh mussels, cleaned,
- 4 shallots, peeled and sliced,
- 2 cloves garlic, peeled and chopped
- Handful of flat-leaf parsley, chopped
- 150ml dry white wine
- 100ml double cream
Make 2 large double-layered foil parcels.
Divide between them the fresh mussels, shallots, garlic cloved and a handful of flat-leaf parsley.
Pour over dry white wine and double cream and seal the parcels.
Put on top of the barbecue (add a lid if you have one) and cook for 8-10 mins until all mussels are open. Discard any that remain closed.