Ainsley's Mulled Mussels


Ainsley Harriott


1.75kg/4lb live mussels
75g/3oz no-need-to soak dried apricots, thinly sliced
4tbsp freshly squeezed orange juice
4tbsp freshly squeezed lemon juice
finely grated zest of 1 lemon
8tbsp dry white wine
2 garlic cloves, very finely chopped
4 x 2.5cm/1in cinnamon sticks
4cm/1½in fresh root ginger, peeled and thinly sliced
50g/2oz butter
4tbsp chopped fresh coriander
4tbsp snipped fresh garlic chives or ordinary chives
salt and freshly ground black pepper

8 large squares of turkey-sized foil
Method

 Take 2 squares of foil and place one on top of another. Working your way around the edges, fold the foil over until you have created a boat-shaped container which is about 25cm/10in long, with sides which are at least 4cm/1½in high. Repeat this process to make another 3 boats.
 Scrub the mussels and pull out of the fibrous beards protruding from between the closed shells. Discard any open mussels which won't close when you lightly tap them on the work surface.
 Divide the mussels between the boats and sprinkle over the sliced apricots.
 Add 1 tbsp each of orange and lemon juice, a quarter of the lemon zest, 2 tbsp of white wine, a quarter of the chopped garlic, a piece of cinnamon and a few slices of ginger to each boat, making sure that everything is pushed in amongst the mussels so that the flavours can permeate them during cooking.
 Dot the mussels with 15g/½oz of the butter, season with some salt and pepper and place over a medium-hot barbecue for 10-15 minutes until they have opened. Discard any mussels which remain closed.
 Sprinkle some chopped coriander and chives over each boat, remove from the rack on to plates and serve with either ciabatta or foccacia bread, warmed through on the side of the barbecue for a few minutes, to mop up all the juices.

Dorie
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