This modern Australian dish is perfect for all summer occasions and is kid friendly, lactose free and low carbs too! 

1. Rinse fresh blue mussels in tap water and set aside.
2. Remove corn husks from corn cobs and place onto a large serving platter, set aside. Cut cobs into three pieces.
3. Cook corn pieces in plenty of boiling salted water for 10 minutes or until just tender. Drain well.
4. Place whole garlic on a small sheet of foil, drizzle with a little oil and season with plenty of sea salt, wrap around to enclose completely. Cook on a heated grill or barbecue plate over a medium heat for 20 minutes or until very soft. Set aside until cool enough to handle.
5. Place corn cobs onto a grill or barbecue plate over a high heat and cook, turning occasionally for 5 minutes or until lightly charred, squeeze over lime juice. Transfer to platter with husks.
6. Place mussels onto a barbecue plate or grill and cook for 5 minutes or until shells have opened and meat inside is just cooked through (try not to turn too much or you will lose juices inside whilst shells are opening). Transfer to a large heat-proof bowl.
7. Remove garlic from foil and using hands push out the soft garlic pulp into a small sauce pan, discard skin. Add chilli, basil and butter to pan. Place pan on a hot barbecue plate or grill and cook until butter has melted. Season with salt and pepper. Pour hot butter mixture over mussels and mussel juice in bowl. Pour mussel mixture over corn cobs on platter.
8. Serve with crusty bread to soak up juices.

Other Entrees Recipes