Coal-roasted mussels with garlic butter and wild herbs

SERVES: 4 TIME TO MAKE: Less than 45 minutes

Serve with warm pot bread to mop up the pan juices.

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BRAAI RECIPES

INGREDIENTS

  • 60 ml PnP butter
  • 1 glug PnP Finest extra-virgin olive oil
  • 1 PnP red onion, chopped
  • 4 cloves PnP garlic cloves, finely chopped
  • 30 ml lemon thyme
  • 1 PnP lemon peel, grated
  • 1.5 kilograms black mussels, scrubbed and beards removed
  • 80 ml PnP dry white wine, of your choice
  • 3 tbsp sorrel, chopped
  • 1 pinch PnP salt

METHOD

  • Heat butter and oil in a shallow pan (or roasting tray) over medium coals.
  • Sauté onion, garlic and lemon thyme until soft.
  • Toss in mussels and wine.
  • Cover (with a lid or foil) and steam for 5 minutes or until mussels have opened.
  • Discard any unopened mussels.
  • Toss through sorrel, season and serve.