21 Feb 2022
25 Minutes | easy | Serves 2
Check the mussels are alive by giving any that are open a sharp tap on the edge of a work surface. If they don’t close, discard them along with any that have broken shells. If they don’t open once cooked, they should also be discarded.
Light the 2 central gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the skillet pan in the centre of the BBQ to heat up.
Heat a splash of oil in the skillet and add the shallot, cooking gently until softened – around 5 minutes.
Add the butter and allow it to melt, then add the miso and garlic, stirring.
Add the white wine and allow it to bubble down, stirring to break up the miso. Add the chilli flakes.
Add the mussels, spreading them out evenly, then cover tightly with foil.
Cook the mussels for a few minutes, giving them a shake and stir about halfway through – until they’re open.
Serve with the parsley scattered over and crusty bread on the side.
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