Mixed Seafood BBQ Recipe
BBQ expert Colin Magee’s delicious Mixed Seafood BBQ Recipe as seen on TEN’s real BBQ series, Keepers of the Flame – the Ultimate BBQ Adventure.
- 1kg blue mussels, cleaned
- 150gms smoked pancetta, chopped
- 2 garlic cloves, chopped
- 1 small bunch parsley, chopped
- 2 cans Guinness
- 12 scallops, in the shell
- 1 blood sausage, sliced in 12
- 1 bunch chives, chopped
- 200gms soft unsalted butter
- 1 crayfish, halved
- 1 lemon, cut into wedges
Season and oil both halves of the crayfish. Place on a hot grill flesh side down.
Meanwhile, in an aluminium tray, add mussels, pancetta, garlic, herbs and a good splash of Guinness. Cover with foil and cook alongside crayfish for about 5 minutes.
For the scallops, combine butter with chopped chives and 2 tablespoons of the creamy part of the Guinness.
Place a slice of blood sausage on top of each scallop and drizzle with above butter mixture.
Remove mussels and crayfish from grill and cook scallops for 2-3 minutes.
Plate up seafood platter and serve with lemon wedges, a side salad and some crusty bread.