BBQ Mussels with Star Anise & Smoked Chilli Broth with Green Beans
Cooking / Preparation Time - 35mins
1Kilo of fresh mussels (de-bearded / cleaned)
1 x White onion - Diced
4 x Large cloves of garlic - Crushed & sliced
3 x Dried smoked chipotle chillies
3 x Star anise
1/2 x Courgette - Diced or into fine strips
2 x Pints of fish stock
2 x Handfuls of green beans
2 x Lemons - Cut in half and squeezed over mussels once cooked
1 x Handful of parsley - Finely sliced to garnish
Rock salt and black pepper
Gently fry the onions, garlic, star anise, dried chillies and courgette in a small glug of rape seed oil. Season with salt & pepper and cook on a medium heat until the onion is translucent. Add the fish stock and let it cook for a further 20 minutes (this can all be done on the BBQ providing your pots don't have any plastic on them. Plastic handles melt!)
Place the cleaned and closed mussels directly onto the grate of the BBQ, making sure the grate is fine enough so you don't loose any to the BBQ. Let them cook until the shells have opened (this should take around 2/3minutes) then transfer them to the stock and cook for a further 1/2minutes. Add the fresh parsley and green beans with a squeeze of the lemons and serve.
The star anise and smoked dried chillies give this dish such a subtle flavour and work really well with the BBQ'd mussels.
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