Grilled Mussels With Fresh Mango Chutney Recipe
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Ingredients
2 mangoes 2
1/3 cup currants 75 ml
1 chili 1
Pepper, seeded and finely chopped
3 Tb lemon juice 45 ml
1 Tb olive oil 15 ml
2 1b mussels 1 kg
Directions
Peel mangoes and cut flesh away from pit; chop flesh finely.
In serving bowl, combine mango flesh, currants, chili pepper, lemon juice and olive oil.
Let stand at room temperature for 1 hour for flavors to blend.
Scrub mussels well.
With sharp knife or scissors, remove beards.
Discard any mussels that are open.
If shells are only slightly open, tap mussels lightly on counter; discard any that remain open.
Place mussels on barbecue grill; grill over medium heat 2 to 3 minutes until mussels open.
Discard any mussels that don't open.
Carefully remove mussels to heated serving platter, taking care not to spill juices in mussel shells.
To eat, remove top shells; spoon a little mango chutney onto mussels and eat out of shells.
In serving bowl, combine mango flesh, currants, chili pepper, lemon juice and olive oil.
Let stand at room temperature for 1 hour for flavors to blend.
Scrub mussels well.
With sharp knife or scissors, remove beards.
Discard any mussels that are open.
If shells are only slightly open, tap mussels lightly on counter; discard any that remain open.
Place mussels on barbecue grill; grill over medium heat 2 to 3 minutes until mussels open.
Discard any mussels that don't open.
Carefully remove mussels to heated serving platter, taking care not to spill juices in mussel shells.
To eat, remove top shells; spoon a little mango chutney onto mussels and eat out of shells.
