09 Mar 2020
20 Minutes | easy | Serves 2
Mussels are quick and easy to cook on the BBQ and take on the flavour of smoke very well. Here they’re steamed with garlic butter and the Turkish spirit Raki, then finished with tarragon and Turkish chilli flakes, which are mild but have incredible flavour. If you can’t find Raki try using cider, beer or white wine and perhaps swap the tarragon for parsley. Never, ever skip the garlic butter, however; mussels and garlic are a time tested match.
Set up the Outback Jupiter BBQ for briquette cooking. To light, turn the burners on high for around 15 minutes until the briquettes start to turn ashen grey then turn off the burners. The briquettes will continue to burn.
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