BBQ mussels

Mussels and chicken dish

• 2 KG MUSSELS
• 1 CLOVE GARLIC, chopped
• HANDFUL OF PARSLEY, chopped
• 1/4 ONION, chopped
• 25 GRAM BUTTER, in small pieces
• 1/2 GLASS WHITE WINE
• ALUMINUM FOIL

• 2 KG MUSSELS
• 1 LEEK, sliced
• 2 CHILIES, chopped
• 1 TBSP OREGANO
• 200 GRAM CHORIZO, sliced
• 1 KG DRUMSTICKS
• 100 GRAM BACON, cubed

Make 20 rectangles of aluminum foil and put a small heap of mussels on each. Distribute the garlic, butter, parsley, onions and white wine over the mussels and close the foil. Put the packages on the hot BBQ for 5 minutes.

BBQ mussels is a recipe from Chile. Dia de las Glorias Navales or Navy Day is celebrated on the 21st of May because Chile defeated Peru and Bolivia in 1872. Click on culinary calendar for more links between cooking and celebration.

Cook the drumsticks 20 minutes in water with salt and pepper to taste. Put half of the drumsticks in a large pan, add half of the leek, the mussels, the chorizo, the bacon, the chilies and the oregano; repeat the process and pour the chicken stock on top. Bring to the boil and cook 5 minutes or so on high heat, until all mussels have opened.