Sweet chilli mussels

Tamara West

Ingredients

3 cloves	Garlic
1 tsp	Salt
2	Spring onions, finely chopped
1 knob	Ginger, grated
1	Lemon, zest and juice
1	Chilli, finely chopped
1 piece	Lemongrass, crushed
1 cup	White wine
1 splash	Olive oil
24	Mussels, cleaned (Main)
1 serving	Sweet chilli sauce

Directions

1. Crush garlic with salt. Add to a bowl with spring onions, ginger, the zest and juice of a lemon, fresh chilli, some freshly ground black pepper, lemongrass, white wine, and a glug of olive oil. Whisk together.
2. Toss mussels on a barbecue hot plate, pouring this mix over them to flavour and steam them open.
3. Once cooked, open and serve on the half shell, brushed with a sweet chilli sauce.

See more of Warren Elwin's barbecued bites for late summer garden parties

• Chooks in a blanket
• Cheerios
• Fish n' chips