Barbecued Mussels with Red Onion, Tomato and Herb Butter

Barbecued Mussels with Red Onion, Tomato and Herb Butter

• 36 live mussels, beards pulled out, well scrubbed

• ¼ cup dry white wine

• 200g butter, softened but not melted

• 2 large cloves garlic, finely chopped

• half cup mixed chopped green herbs such as parsley, basil, marjoram, chives, rocket

• ½ small red onion, finely chopped

• 125g tomatoes, diced 1cm

Put the mussels and wine into a large saucepan, cover and bring to the boil.

Boil until they open, removing them as they do.

Cool, remove the mussels from the shells reserving the half shells.

Pull the brown tongue and its white root from each mussel and replace each mussel on a half shell.

Place side by side on a tray.

Put the butter, garlic, green herbs and tomatoes into a bowl and mix well.

Place a teaspoon of the butter mixture on each mussel.

Heat the barbecue over high heat and place the mussels on it side by side.

Alternatively, put the mussels side by side on a baking paper-lined ovenproof tray and place under a very hot grill.

Barbecue or grill for about 10 minutes or until the butter is bubbling

Serve with crusty bread.

Serves 4-6.