Ingredients
Serves 4
- 2 Pounds Fresh Mussels
- 3 Large Spring Onions
- 1/2 Onion, Peeled and Chopped
- 2 Garlic Cloves, Peeled
- 1 Fresh Red Chili
- Handful of Flat-Leaf Parsley
- 2/3 Cup Dry White Wine
- 2 Tablespoons Crème Fraiche
- 1/2 Lemon
- 2 Tablespoons Olive Oil
Method
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Prepare the Grill: Set up your COBB Grill and light a CobbleStone. Wait a few minutes until it turns grey. If using briquettes, prepare them instead. Place the Wok and Dome Lid on the COBB Grill and heat for at least 5 minutes.
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Sauté Aromatics: Add olive oil to the Wok and sauté the spring onions, chopped onion, garlic, and chili for about 3 minutes.
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Add Wine: Pour in the white wine and bring it to a boil along with the sautéed vegetables.
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Cook Mussels: Add the mussels and crème fraiche to the Wok. Cover with the Dome Lid and let the mussels steam until they open. Discard any mussels that remain closed.
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Finish and Serve: Top with roughly chopped parsley and a squeeze of lemon juice.
Serving Suggestion
Serve this dish with any remaining white wine and some fries or crusty bread for a delightful bistro-style meal prepared right on your COBB.
