Serves 4
Ingredients
100g softened butter
2 cloves garlic, crushed
1 long green chilli, seeded and chopped
1 tbsp finely grated ginger
1 tsp finely grated lime zest
1kg green-lipped mussels, scrubbed and debearded
1 lemongrass, white part split and cut into lengths
2 kaffir lime leaves
⅓ cup coconut cream
Method
- Combine the butter, garlic, chilli, ginger and lime zest in a small food processor and process until combined.
- Lay three 40cm sheets of foil on a bench. Add the mussels, lemongrass, lime leaves and top with butter. Drizzle with coconut cream and wrap the parcel tightly.
- To cook, preheat barbecue or grill over high heat. Add the mussel parcel, close the lid or cover with a metal bowl or tray and cook for 15 minutes, or until the mussels are just cooked.
- Take off the heat and set aside, wrapped, to rest for 5 minutes.
- Unwrap the mussels and serve. Discard any unopened mussels.