Barbecued mussels with rocket pesto

This delicious recipe is summer in a bowl! Tender barbecued mussels are paired with a punchy, peppery rocket pesto and lemon wedges. Serve with crusty bread to soak up all the juices

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 24 raw mussels in the shell, washed and beards removed
  • 1 lemon, cut into wedges, plus extra to serve
  • 2 clove garlic, roughly chopped
  • 1/4 cup roughly chopped parsley
  • 1/4 cup dry white wine
  • sea salt and freshly ground black pepper
Rocket pesto
  • 120 gram packet rocket
  • 3 clove garlic, roughly chopped
  • 75 gram parmesan, grated
  • 1/2 cup extra virgin
  • olive oil
  • salt and pepper


  • 1
    To make pesto, place rocket and garlic in the bowl of a food processor. Process until roughly chopped. Add parmesan and olive oil and process until smooth. Season to taste with salt and pepper. Place into a serving bowl.
  • 2
    Preheat barbecue to high to cook the mussels.
  • 3
    Make two foil parcels to cook the mussels. Place two large sheets of foil on a flat surface. Place two more sheets on top of each sheet to make a double layer. Place 12 mussels in the centre of each foil and divide lemon wedges, garlic and parsley between the parcels. Drizzle a little wine over the mussels and season with sea salt and pepper. Bring edges of foil together, fold and seal tightly to form parcels that allow room for the mussels to open.
  • 4
    Place parcels on preheated barbecue. Cook for 8-10 minutes or until shells have opened. Open parcel very carefully as there will be a lot of steam. Discard any mussels that haven’t opened. Serve with rocket pesto and lemon wedges.