Barbecued Parmesan Mussels
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  • Easy to do
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Barbecued Parmesan Mussels
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 2 kg fresh mussels
  • 3 ml butter (melted)
  • 30 ml flour
  • 250 ml white wine
  • 250 ml chicken broth
  • 3 clove(s) garlic , finely chopped
  • 60 ml 35% M.F. cream
  • 160 ml parmesan freshly grated
  • To taste, parsley chopped for garnish
  • To taste, pepper (black pepper)
  • 2 kg fresh mussels
  • 3 ml butter (melted)
  • 30 ml flour
  • 250 ml white wine
  • 250 ml chicken broth
  • 3 clove(s) garlic , finely chopped
  • 60 ml 35% M.F. cream
  • 160 ml parmesan freshly grated
  • To taste, parsley chopped for garnish
  • To taste, pepper (black pepper)
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat barbecue to medium-high heat.
  2. Gently brush mussels under cold running water and remove beards (small threads).
  3. Place butter, flour, white wine, chicken stock, garlic, cream, and Parmesan in a blender. Combine until smooth and well blended. Reserve.
  4. Place two large sheets of aluminum foil on a work surface. Place one quarter of mussels in the centre of each sheet and cover with one more sheet of foil each. Seal three of the sides tightly to form pockets. Pour one quarter of the sauce into each pocket and fold fourth side to make an airtight pouch. Repeat operation to make four pouches in all.
  5. Place pouches on the barbecue rack and cook for 10 to 12 minutes, or until mussels open (discard any unopened mussels). Turn over and shake pouches several times during cooking. Serve mussels and sauce in four large bowls. Garnish with fresh parsley and freshly ground pepper. Serve with homemade french fries.