Cooking mussels over fire might feel rustic, but it’s one of the oldest and most satisfying ways to enjoy shellfish. Long before mussels became a restaurant delicacy, people cooked them by the bucket-load right on the beaches, using nothing but flames and hot stones. Here, Chef Emily McCorkell gives that ancient tradition a modern lift with a zesty chimichurri that cuts through the rich, smoky shellfish.
This dish is the definition of BBQ simplicity: a handful of fresh mussels, a splash of oil, and a few minutes over the coals. Add the bright, herby kick of chimichurri and some crusty bread on the side, and you’ve got a crowd-pleasing dish that feels both primal and polished. Perfect for Father’s Day or any gathering where live fire takes centre stage.
As seen on BBC Radio Foyle's Mark Patterson Show on the 5th June 2025.
Ingredients
For the Mussels
- 1kg fresh mussels, cleaned and debearded
- 2 tbsp olive oil
- Chimichurri dressing (see below)
For the Herby Chimichurri
- 1 cup parsley, finely chopped
- 1/3 cup basil, finely chopped
- Zest of 1 lemon
- 1/4 cup lemon-infused oil (or good olive oil)
- 2 tbsp coconut vinegar (or white wine vinegar)
- 1/2 tsp chilli flakes
- 1 small fresh chilli, finely diced
- 1/2 tsp cracked black pepper
- Optional dash of hot sauce
Method
Mussels
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Rinse the mussels under cold water, scrubbing the shells and removing beards. Discard any that don’t close when tapped.
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Place mussels in a metal colander or wire basket and set directly over hot coals.
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Cover loosely with foil and cook for 4–6 minutes, until the shells have opened. Discard any that remain closed.
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Toss immediately with chimichurri and a drizzle of olive oil. Serve hot with crusty bread or traditional wheaten.
Chimichurri
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In a bowl, combine parsley, basil, and lemon zest.
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Stir in the lemon-infused oil and vinegar.
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Add chilli flakes, fresh chilli, and cracked black pepper.
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Finish with a dash of hot sauce if desired.
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Taste and adjust — more vinegar for sharpness, more chilli for heat.
Chef’s Notes
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Cook mussels in small batches for the best smoky flavour.
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Pair with a crisp white wine or cold beer for a true seaside BBQ vibe.
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Leftover chimichurri works beautifully with grilled meats, veg, or as a dipping sauce.
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