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


  1. Place a large sheet of tin foil on your work bench.
  2. Place another sheet on top of the first sheet so that you have two layers of foil.
  3. Scrunch up the sides of the foil slightly and place the mussels in the foil.
  4. Drizzle with a little olive oil and the wine. Season with salt and pepper and scatter over the garlic.
  5. Scrunch the tin foil up to make a tightly closed bag.
  6. 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.

This recipe is courtesy of Just Cooking School.