The Annual Fowey Mussel Festival takes place this weekend (23/24 June), which mean’s two whole days dedicated to this humble little mollusc, with everything from cooking demos, chef spotlights through to music and beer. If you can’t make it, worry not, here’s our little recipe to some right fresh mussels, direct from a beach and cooked in the open air on a barbecue.
1 lb fresh mussels
1 small onion (chopped)
fresh parsley (chopped)
1 garlic clove
dry white wine
- Scrub the mussels very well and remove the beards.
- Take a good bit of aluminium cooking foil, place the mussels in the middle.
- Add the onion, some parsley, black pepper to taste and the mashed garlic clove.
- Sprinkle with olive oil and a bit of wine; don’t get carried away because the mussels will let out some juice too.
- Fold up the foil into a very tight packet, even wrap it up in a second foil sheet if you need to. NO moisture should be able to escape.
- If possible put a lid over the foil to concentrate the heat.
- Grill for 8 to 10 minutes, checking for readiness!
- Remove the mussels from the barbecue as soon as they open. Discard any that did not open.
- Serve with or without the shells with the juice on top… scrummy!
For more information about Fowey Mussel Festival: www.mussels.fowey.com