Moules Mariniere

Moules Mariniere

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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


  1. Setup the BBQ for 250c 50:50 heat preheat/burn-off for 15 minutes with the lid on, and vents open.
  2. Put the Dutch oven in the BBQ over the area of indirect heat and preheat with the lid on.
  3. Wash the mussels in plenty of cold water and discard and that don’t close when tapped with a little knife.
  4. 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.
  5. 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.
  6. Give the pan a good shake now and then but keep the BBQ lid closed as much as possible.
  7. Remove the mixed herbs, add the cream and chopped parsley and remove from the heat.
  8. Spoon into bowls and serve with lots of crusty bread.


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