This recipe first appeared in Food magazine.
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Ingredients
Method
1.In a bowl combine the olive oil, lemon juice and garlic.
2.Scrub the mussels and remove the beards. Steam the mussels in a pot of water, removing them from the pot as soon as they open. (Discard any mussels that do not open.)
3.Allow the mussels to cool enough to handle before removing them from their shells. Place the mussel meat into the bowl with the olive oil mix and toss to coat. Cover the mussels and leave them to stand for 30 minutes to allow the flavours to infuse.
4.Cut each bacon rasher into 2 pieces. Wrap each mussel in a piece of bacon. (The mussels can be prepared to this stage, covered and stored in the refrigerator for up to 24 hours.)
5.Cook the mussels over a high heat on a barbecue grill until the bacon is crisp on both sides. Serve immediately.
