CARIBBEAN CUISINE

MUSSELS IN STOUT AND GARLIC - Serves 4-6

INGREDIENTS

2 kg (4 lb) mussels
100 ml (3 fl oz) stout
3 garlic cloves, finely chopped
2 tablespoons chopped parsley
Salt and freshly ground pepper

DIRECTIONS

1. Scrub mussels under running water. Discard the ones that are broken or not tightly closed.

2. Fold 3 sheets of foil in half for double the thickness. Place mussels on the middle of the foil. Bunch up the edges of foil and then pour the stout over the mussels. Now fold up the edges of the foil and crease together in order to seal.

3. Grill over medium-low coals until shells have opened, about 10 minutes. Open the foil, leaving the edges raised in order to retain the juices. Sprinkle the garlic and parsley onto the mussels. Leave on the grill for 1-2 minutes. Add salt and freshly ground pepper to taste. Carefully transfer to a serving platter. Serve hot.