Cook up a South American feast
Vegetarians look away now! Rachael Lane, author of new book South American Grill, teaches you how to cook up a meat feast on the BBQ
1. Mejillones con herbas y ajo
Mussels with garlic and herbs
Due to its long coastline, seafood is abundant in Chile and its use is prevalent, particularly in stews. In this dish, mussels are steamed (enclosed in foil) on the barbecue and topped with a simple combination of herbs and wine allowing their delicate flavour to shine through.
Serves: 4
Ingredients:
2kg black mussels, scrubbed and de-bearded
4 garlic cloves, crushed
3 spring onions (scallions), thinly sliced
2 large handfuls flat-leaf (Italian) parsley, chopped
60ml dry white wine
60ml extra-virgin olive oil
Preparation:
1. Preheat a barbecue chargrill or hotplate to medium–high.
2. Cut two double layers of aluminium foil large enough to enclose the mussels in two parcels. Divide the mussels in half and place on the centre of the foil pieces. Sprinkle with the garlic, spring onion and parsley. Drizzle with the white wine and olive oil. Draw up the sides of the foil and fold over the edges to seal and create two airtight packages.
3. Place the wrapped mussels on the chargrill and cook for 10–15 minutes, or until all the mussels have opened. Unwrap the mussels and transfer to a large serving bowl to eat straight away. Serve with crusty bread.
