This impressive (yet simple) dish is perfect for entertaining, date night or even camping! Grilling the mussels on the barbecue brings out the natural sweetness all whilst they absorb the barbecue aromas.
Instructions
- Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).
- Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).
- Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C). Once the barbecue is lit, place a large Weber casserole dish over the fire (without the lid) to preheat for 5 minutes.
- Prepare your barbecue for direct cooking over medium-high heat (230°C-260°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
- Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat. Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Preheat a large Weber casserole dish (without lid) on the cooking grill for 5 minutes
- Brush the cooking grills clean with a wire brush. Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.
- Brush the cooking grills clean with a wire brush. Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.
- Brush the cooking grills clean with a wire brush. Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: adjust the control knob(s) to one notch greater than medium (230°C- 260°C). Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.
- Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.
- Add the garlic and Risoni to the casserole dish, continue to cook for a further 2 minutes over direct high heat. Add the wine, tin tomatoes, salt and pepper to the casserole dish. Stir and cover with the casserole dish lid. Cook over direct high heat for 10 minutes, with the lid closed, or until the Risoni has cooked through. While the Risoni is cooking, spread the mussels out onto the cooking grill, and grill over direct high heat for 6 to 8 minutes, or until the shells have opened and the flesh has turned orange. Once the mussels are mostly cooked, add them to the casserole dish and carefully stir to combine the mussels and Risoni. Remove the casserole dish from the barbecue. Place the lemon, cut side down onto the cooking grill and grill for 2 minutes until caramelised.
- Garnish the dish with parsley, drizzle the caramelised lemon all over and serve with the toasted Turkish bread.
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