Prep Time: 10 minutes

Cooking Time: 15 – 20 minutes

Total Time: 25 – 30 minutes

Equipment: Pizza Braai  |  Stove Pan  |  Oven/Baking Pan

• 2½ Tablespoons Salted Butter
• ½ Medium Onion, finely chopped
• 2 Pinches of Cayenne Pepper (or Chillies if you prefer the burn)
• 1 Cup Dry White Wine
• 1 Lemon: squeezed juice + lemon zest
• 1 Cup of Fresh Cream
• 500g Half-shell West Coast Mussels
• 2 Cloves of Fresh Garlic, chopped
• ½ Cup of Parsley, chopped
• Salt & Pepper, to taste
• Sliced Ciabatta

Pizza Braai Heat: Low-Medium


Melt the butter in a stove pan and sauté the Onion, Garlic, and Cayenne Pepper (or Chillies) until soft.

Add the White Wine and Lemon Juice, and simmer in the pan until it reduces by about two-thirds.

Once your sauce has reduced, add the Cup of Fresh Cream and remove the stove pan from the heat.

Lightly grease the insides of a Baking Pan with butter and pack the mussels shell-side down.

Add your sautéed sauce and make sure to completely cover the mussels. If you need extra sauce, add Cream and White Wine at a 50/50 ratio until the mussels are covered.

Slide the Baking Pan with your sauce-covered mussels into your Pizza Braai, and allow the mixture to cook for 15-20 minutes.

Keep the sauce at boiling point, allowing the sauce to reduce again.

Coat your Ciabatta slices with butter and lightly toast over the coals.

Once your sauce has reduced by about 50%, remove the mussels from the Pizza Braai and add the grated Lemon Zest and Parsley.

Season with Salt and Black Pepper to Taste, and serve with your toasted Ciabatta to soak up that amazing lemon garlic butter sauce.