Mark Doe from Killarney's Just Cooking School shares a sumptuous summer recipe


  • 1 kg mussels, cleaned and de-bearded
  • 4 garlic cloves, peeled and finely sliced
  • 1/2 glass white wine
  • salt and pepper
  • olive oil
  • 2 tblsp chopped fresh parsley


  • Place a large sheet of tin foil on your work bench.
  • Place another sheet on top of the first sheet so that you have two layers of foil.
  • Scrunch up the sides of the foil slightly and place the mussels in the foil.
  • Drizzle with a little olive oil and the wine. Season with salt and pepper and scatter over the garlic.
  • Scrunch the tin foil up to make a tightly closed bag.
  • Place the bag on your barbecue and cook for 8-9 minutes until the mussels are cooked and fully open. Discard any mussels that haven’t opened.

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