Barbecued mussels with anise and Turkish chilli

09 Mar 2020

Barbecued mussels with anise and Turkish chilli

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.


  • 1kg live mussels
  • 70 ml anise flavoured spirit, such as Raki
  • 2 tablespoons Turkish chilli flakes
  • 2 shallots, finely sliced
  • Small bunch tarragon, leaves picked
  • 50g butter, softened
  • 5 cloves garlic, crushed
  • Plenty of crusty bread, to serve




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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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