The taste of the sea, wrapped in a surprising barbecue experience! Mussels wrapped in butcher paper. Or the official term ‘En Papillot’. This style of grilling retains all the juices and you really can’t go wrong. This simple yet sophisticated dish combines the fresh, salty sea with the smoky flavors of your barbecue. This is how you impress your guests with our barbecue mussels in butcher paper!

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Ingredients

2 kg mussels
1 red onion sliced
1 lemon in wedges
2 cloves of garlic finely sliced
8 sprigs of flat-leaf parsley
1 baguette
1 glass of white wine
4 tbsp butter
Not Just BBQ Herb Butter
Not Just BBQ Mediterranean Rub

Necessities

Kamado barbecue (we used our Monolith Icon)
Coals, Not Just BBQ Firestarters
Not Just BBQ Butcherpaper
Carving board
Bowl

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe steps:

1. Prepare the barbecue for indirect grilling, 200 degrees.

2. Rinse the mussels thoroughly and drain.

3. Finely chop the leaves and stems of the parsley.

4. Take four bowls and place a double layer of butcher paper in each. Divide the mussels, garlic, onion, finely chopped parsley, Mediterranean Rub and white wine over it.

5. Fold the butcher paper together around the mussels, forming a package with the opening at the top.

6. Place the parcels on the grill grate for 10 to 15 minutes.

7. Meanwhile, make herb butter. Mix the herb butter herbs with the butter.

8. Check whether the mussel shells have opened by taking a look at the package.

Are the mussels good? Then put the butcher paper package on everyone’s plate and serve with a wedge of lemon, herb butter and baguette.More in the mood for barbecued seafood?