Post by captaincook on Jan 7, 2015 16:36:14 GMT 10
This recipe is adaptable to most BBQs with a lid, I developed it initially for the Weber Q series.
There is two parts to the Recipe and it is so simple to do. It is also "Her Indoors" favourite so we have it regularly.
Ingredients
1 Kg of fresh mussels
200gm Sour Cream
2 Desert spoons of minced Garlic
1/2 Cup of flaked parmesan cheese
pinch of salt
Method
Mix the cream and garlic together in a small bowl ( you can vary the amount of garlic to suit your taste) season with a pinch of salt.
spoon mixture into a ziploc bag or cake pipping bag. I prefer to use a ziploc bag.
Preheat the Q on high for 10 minutes. Place the mussels on the Q leave on high and close the lid. Cook the mussels for 1 1/2 to 2 minutes, The mussels should have just opened. remove the mussels from the Q.
Part 1 is - You can eat the mussels now if you wish, or proceed to Part 2.
Part 2
Line 2 trays with baking paper, remove the top half of the mussel shell and discard. Place the mussels on the trays. ( even qtys on both trays) Cut a small corner off the ziploc bag and pipe the sour cream mixture on each mussel - don't overfill them. Sprinkle the parmesan flakes over each of the mussels and cream.
set the Q up for indirect cooking using the Trivet and foil method. Ensure thyat the Q is still on high, cook the first tray of mussels for about 3 - 5 minutes, remove and enjoy. Cook the second tray of mussels when you are ready to demolish them. That way you get to enjoy them while they are hot.
Hints
By using the baking paper the trays are easy to clean.
The parmesan should be very thin flakes so it will melt quickly and easily so you dont overcook the mussels.
By heating the mussels to open them you can easily remove the "beard" afterwards
Put a plastic grocery bag in a 4 litre ice cream carton and put the discarded shells and beards in the bag. stops a lot of mess
If you have everything prepared first before you start including the foil and trivet it is a quick and easy cook.
Cheers
Captain
There is two parts to the Recipe and it is so simple to do. It is also "Her Indoors" favourite so we have it regularly.
Ingredients
1 Kg of fresh mussels
200gm Sour Cream
2 Desert spoons of minced Garlic
1/2 Cup of flaked parmesan cheese
pinch of salt
Method
Mix the cream and garlic together in a small bowl ( you can vary the amount of garlic to suit your taste) season with a pinch of salt.
spoon mixture into a ziploc bag or cake pipping bag. I prefer to use a ziploc bag.
Preheat the Q on high for 10 minutes. Place the mussels on the Q leave on high and close the lid. Cook the mussels for 1 1/2 to 2 minutes, The mussels should have just opened. remove the mussels from the Q.
Part 1 is - You can eat the mussels now if you wish, or proceed to Part 2.
Part 2
Line 2 trays with baking paper, remove the top half of the mussel shell and discard. Place the mussels on the trays. ( even qtys on both trays) Cut a small corner off the ziploc bag and pipe the sour cream mixture on each mussel - don't overfill them. Sprinkle the parmesan flakes over each of the mussels and cream.
set the Q up for indirect cooking using the Trivet and foil method. Ensure thyat the Q is still on high, cook the first tray of mussels for about 3 - 5 minutes, remove and enjoy. Cook the second tray of mussels when you are ready to demolish them. That way you get to enjoy them while they are hot.
Hints
By using the baking paper the trays are easy to clean.
The parmesan should be very thin flakes so it will melt quickly and easily so you dont overcook the mussels.
By heating the mussels to open them you can easily remove the "beard" afterwards
Put a plastic grocery bag in a 4 litre ice cream carton and put the discarded shells and beards in the bag. stops a lot of mess
If you have everything prepared first before you start including the foil and trivet it is a quick and easy cook.
Cheers
Captain
