I love cooking fresh Australian mussels over fire and serving them as a starter. They can be cooked over charcoal, on a gas BBQ or on the stovetop indoors. When I'm cooking them over charcoal, I prepare my BBQ for indirect cooking (charcoal is lit and placed on one side of the BBQ).
I use a cast iron skillet and cook the mussels in the wine and tomato sauce directly over the charcoal and then move the skillet away from the direct heat if needed. I find that I have better control over my cook this way.
Why do I use a cast iron skillet over charcoal? A cast iron skillet provides an even cook which is really important, especially with seafood. Charcoal can reach up to 700 degrees quickly, so it doesn't take long for a cast iron skillet to be ready to cook with.
The charcoal I choose to use is Firebrand BBQ Charcoal. I've been using the lump and briquettes for the last 4 years and absolutely love it because it naturally burns long and clean. That's not the case with all charcoal brands.
See my recipe for Mussels in Wine and Tomato Sauce below:-
Mussels in Wine and Tomato Sauce Recipe
Serves 2 as a main or 4 as a starter
1 kg (2 pounds) Mussels cleaned and debearded (See my previous prep post)
4 tablespoons olive oil
1 Spanish onion, finely chopped
2 garlic cloves, minced
½ cup white dry wine
4 truss tomatoes diced
½ teaspoon salt
½ teaspoon sugar
½ cup chopped parsley
Step one - Sauté onion and garlic until browned.
Step two - Add tomatoes, salt and sugar and simmer for 10 minutes.
Step three - Add mussels. They’ll start to open in 2-3 minutes.
Step four - Add wine and fresh parsley. Simmer for 2-3 minutes.
Serve hot with crusty fresh bread.
I would love to see you create this recipe on Instagram. Be sure to tag me - Come Grill With Me. Love, Irene XO