Dive into a flavor-packed BBQ recipe where New Zealand mussels meet a zesty marinade, perfect for grilling and impressing your taste buds!
Fancy some Kiwi-style BBQ mussels that’ll make Poseidon jealous? You’re in the right spot. I’ve got everything you need: fresh mussels, flavors that sing “Aotearoa”, and step-by-step instructions that promise delicious results. Let’s dive into some shell-shocking goodness!
Mussels BBQ Recipe NZ
Smoky, succulent, and kissed by the New Zealand sun, our BBQ mussels are a trident’s throw away from perfection. Picture this: you, a grill, and a heap of fresh mussels soaking up a burst of flavors. All this without the typical drama of deep-sea diving.
- Cooking Method: Grilling
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine Type: New Zealand
Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 lemon, zest and juice
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
- Preheat your grill to medium-high, aiming for about 400°F (200°C). If your grill doesn’t have a temperature gauge, just throw a pretend tantrum—it’s cathartic.
- In a bowl, mix the minced garlic, olive oil, white wine, lemon zest, lemon juice, salt, and pepper. Feel like a mad scientist mixing a potion.
- Place the mussels on a large piece of heavy-duty aluminum foil. Drizzle the garlic-oil-wine mixture generously over the mussels. Smother them like you’re a loving parents pair.
- Fold the foil into a secure packet, ensuring no mussel-juice escapes. Leaky packets are the Titanic of BBQing.
- Place the foil packet on the grill. Let it cook for about 7-10 minutes, or until the mussels open wide like they’re doing yoga poses.
- Remove the packet carefully (it’s hotter than a sidewalk in summer). Pry it open and discard any mussels that refused to open. They’re just being dramatic.
- Sprinkle the chopped parsley over the mussels for that verdant flourish. Serve immediately.
Suggestions
- Alternative Ingredients: Swap white wine with beer for a maltier flavor or use extra garlic if you’re not out to impress vampires.
- Garnishing Options: Add a sprinkle of red chili flakes for a kick or some grated parmesan if you live dangerously.
- Cooking Tips: To avoid rubbery mussels, don’t overcook them. Remember, even mussels appreciate a quick backyard sauna, not a prolonged steam room torture.
