Mussels on the BBQ
I have cooked mussels on the BBQ lots of times but this recipe uses a new set of ingredients. I did a fish order from The Cornish Fishmonger and as part of the box, we got these lovely Cornish mussels included.
Mussels are a firm favourite of mine especially for lunch served with Sourdough. This recipe cooked on the BBQ adds a lovely smokiness to the mussels.
I own the Weber Gourmet BBQ System (GBS), so I can cook this dish easily on the BBQ using the wok. If you don’t own the GBS you can use an ovenproof dish which will get you the same results. Just set your BBQ up for indirect cooking. I do it this way and add a wood chunk to infuse a bit more smokiness to the mussels as the cooking time is relatively short. I get my wood chunks from the Smokewood Shack. Great selection of wood and really quick delivery.
Now for the Cooking
The first thing to do is get your BBQ lit and the coals ready to cook on. Once you are ready to cook start by making your sauce for the mussels. This is just a case of adding the onions and paste to the wok with oil. Once you have fried the onions and sauce off a bit, add the coconut milk.
When I initially add the mussels, give them a little stir to cover well in the green sauce. Replace the lid on the BBQ to help get them infused with smoke. I tend to leave them for around 5 minutes and then give them a good stir making sure they all get covered in the lovely sauce. I repeat this until all the mussels have opened.
Just prior to serving add a drizzle of lime over the mussels, together with the remaining spring onions and give them a good stir.
To serve, add to a bowl and cover with a good amount of the sauce. Slice some Sourdough and either toast it with some garlic butter or just serve it untoasted to dunk in any remaining sauce.
Thai Green Mussels
- ½ Onion (or 2 Shallots)
- 2 Garlic Cloves (crushed)
- 2cm Ginger (finely chopped)
- 1 Stalk Lemongrass
- 6 Spring Onions
- 1 Green Chilli
- 2 tbsp Rapeseed Oil
- 400 ml Coconut Milk
- 50 g Caster Sugar
- 60 ml Fish Sauce
- 1 Juice of a Lime
- In a food processor mix the Garlic, Ginger, white part of the Lemongrass, 3 Spring Onions, Chilli and 2 tablespoons of the Coconut Milk to make the paste.
- Light your BBQ and set it up to cook indirectly. If you are using a wok in the GBS system make a circle with the coals around the outside of the BBQ. Whilst the BBQ is coming up to cooking temperature clean your mussels by running them under cold water and pull the beards off.
- Once you are ready to cook add the oil and paste to the wok and add the finely diced onion and cook for around 5 minutes.
- Next, add the remaining Coconut Milk, Sugar and Fish Sauce and cook for another 5 minutes to really mix all the ingredients well.
- Pour in the mussels to the wok and give them a good stir around covering them with all that lovely sauce. This is where I cover them and let them cook, absorbing the smokiness from the wood chunks. Check on them every 5 minutes and give them a good stir around each time.
- Once the mussels open up they are ready to serve. As they start to open add another drizzle of the lime juice and remaining spring onions over the mussels and give them a good stir.
- Once all the mussels have opened, take off the BBQ and move into bowls. Spoon over the sauce and serve with sourdough.