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Some of the best mussels in the world come from our Maritime provinces. And there's no need to heat up the kitchen; steam these healthy molluscs on the grill instead.
1 kg mussels
2 tbsp cold butter, cubed
5 garlic cloves, minced
1/2 tsp dried dill
1/4 cup white wine
Preheat barbecue to high. Lay a sheet of foil, about 21/2 feet (75 cm) long, on counter horizontally. Lay another sheet of foil the same length on top vertically.
Scrub mussels and remove beards. Discard any mussels that are open. Place mussels in centre of foil. Scatter butter overtop along with garlic and dillweed. Partially bring sides of foil up around mussels forming a bowl. Drizzle wine overtop. Bring edges of foil together. Fold and seal tightly, forming a loose packet that allows room for mussels to open. Place packet on grill. Barbecue, with lid closed, for 15 min.
Remove packet to a heatproof surface. Carefully open foil ¿ a lot of steam will escape. At this point, most mussels should be open. If not, reseal and continue grilling for a few more min. Then pour mussels and sauce into a large bowl. Discard any closed mussels. Delicious with Grilled Garlic Bread (see below).
Calories 237, Protein 16.7g, Carbohydrates 6.8g, Fat 14.6g, Fibre 0.1g, Sodium 336mg.
Slice baguette. Spread both sides with garlic butter. Place on grill beside mussels. Cook until toasted, 1 to 2 min.