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Seafood

Mussels in Creamy Whisky Sauce

0 - 30 min

2

1/3

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Ingredients

1 kg fresh mussels in the shell
A splash of olive oil
1 shallot
5–7 garlic cloves
2–3 celery stalks
100 ml whisky
250 ml double cream
Your favourite herbs
1 lemon

Recipe

Prepare the Kamado BONO grill for direct cooking by lighting the charcoal and waiting until the temperature reaches 180°C. Close the top and bottom air vents to maintain a steady temperature. Place the Grand Feu pot inside the grill.
In the pot, heat a splash of oil and sauté finely chopped onion and celery. Add peeled but whole garlic cloves, your favourite herbs, and pour in the whisky. Allow the alcohol to evaporate, then add the cream.
Add the mussels, cover with a lid, and simmer for about 10 minutes, stirring occasionally, until all the mussels have opened.
Serve the mussels with a wedge of lemon and roasted potatoes.

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