I love it when people I teach have that light bulb moment and realise they can use the BBQ as the traditional grill, but also as a way to cook just about anything they can think of.
Cooking equipment for the kitchen comes under the heading of “kitchenware” but for BBQ’s it’s “accessories”, and I think this makes people think they are luxuries. The really cool thing is how some of your kitchenware can transfer to your BBQ and a great example is a cast iron Dutch Oven. LeCrueset is an example I can confidently say because they asked me to use one of their iconic pots a few years ago when I was demonstrating at the Clitheroe Food Festival. That day I did a smoked chicken casserole with tarragon and creme fraiche, but this recipe for Moules couldn’t be simpler so give it a go!
- 1kg mussels
- 15g butter
- Mixed herbs, parsley stalks, bay leaf, rosemary, tied in a bunch
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 100ml dry white wine
- 100ml double cream
- Parsley leaves, roughly chopped
- Setup the BBQ for 250c 50:50 heat preheat/burn-off for 15 minutes with the lid on, and vents open.
- Put the Dutch oven in the BBQ over the area of indirect heat and preheat with the lid on.
- Wash the mussels in plenty of cold water and discard and that don’t close when tapped with a little knife.
- Soften the garlic and shallot in the butter with the mixed herbs before sliding the pot to the area of direct heat and boost till the butter is nicely bubbling.
- Add the mussels and white wine, cover the Dutch oven and the BBQ lid to allow the mussels to steam open in their own juices for 3-4 minutes.
- Give the pan a good shake now and then but keep the BBQ lid closed as much as possible.
- Remove the mixed herbs, add the cream and chopped parsley and remove from the heat.
- Spoon into bowls and serve with lots of crusty bread.