Start by lighting your BBQ and set it up for indirect cooking. 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 butter to the wok and add the finely diced onion and cook for around 5 minutes. Add the crushed garlic and cook for a further 2 minutes.
Next, add the white wine vinegar and white wine and cook for around 5 minutes. Finally, add the honey, mix in well and cook for a further 5 minutes.
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 honey over the mussels but don’t stir. Just let the honey ooze over the opening mussels.
Once the mussels have opened, take off the BBQ and move into bowls. Spoon over the sauce and serve with frites.