Barbeque Bloody Mary - by Brian Bartels
Chris Lilly has been at the helm of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, for some time now,...
1kg cleaned and de-beared mussels
1 tbs parsley, chopped
1 punnet cherry tomatoes
2 cloves garlic
1 cup white wine
2 tbs olive oil
Fry garlic and chilli, tomatoes and white wine.
Simmer for 3-5 minutes. Add mussels and cover.
When shells open, serve and garnish with parsley.
Recipe provided by Maria's Trattoria