Mussels with Garlic and Fino Sherry

3:10 pm on 3 October 2014


  • 2kg of live mussels
  • 2 garlic cloves
  • 1 cup flat leaf parsley leaves
  • finely grated zest of 2 lemons
  • 2 tbsp extra virgin olive oil
  • 150ml sherry
  • sea salt flakes
  • black pepper


Scrub and de-beard the mussels.

Chop parsley and garlic together with lemon zest.

Heat hotplate on barbecue to high. Place the mussels on the hot plate.

Drizzle the olive oil, half of the sherry and half of the parsley mixture and some freshly ground black pepper. Cover with the barbecue hood or a roasting tray and allow the mussels to steam for 5 minutes, lifting the lid to turn the mussels.

Remove the mussels as they open and place in a bowl.

To serve – season with salt and scatter over the remaining sherry and remaining parsley mixture. Drizzle over the lemon juice, stir to combine and eat with freshly picked salad leaves and fresh bread.

From Jesse Mulligan, 1–4pm

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