Warren Elwin's skewers are a party on a stick. Soak wooden skewers in water for a while before using to prevent them burning on the barbecue. Makes 12-18 skewers.
|2 Tbsp||Sweet chilli sauce, use the Culley's variety|
|1 Tbsp||Plum sauce|
|1 Tbsp||Chilli sauce, use mild green chilli sauce|
|½||Grapefruit, or lemon, freshly zested and juiced|
|2 dozen||Mussels, use up to 3 dozen (Main)|
|24 pieces||Pancetta, or bacon, use up to 36 pieces (1 piece per mussel)|
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- For the marinade, mix together Culley's sweet chilli sauce, plum sauce, mild green chilli sauce, grapefruit or lemon juice, and some salt and pepper.
- To marinate, steam mussels until they open and are just- cooked. Remove mussels from shells, toss through the marinade and leave for an hour or three to marinate.
- Wrap each mussel in pancetta or bacon and skewer them (2-3 per skewer). Cook over a hot barbecue until coloured and firm.