1. For the marinade, mix together Culley’s sweet chilli sauce, plum sauce, mild green chilli sauce, grapefruit or lemon juice, and some salt and pepper.
2. To marinate, steam mussels until they open and are just- cooked. Remove mussels from shells, toss through the marinade and leave for an hour or three to marinate.
3. Wrap each mussel in pancetta or bacon and skewer them (2-3 per skewer). Cook over a hot barbecue until coloured and firm.

Check out Warren's other recipes using skewers

• Coconut curry chicken sticks
• Minted lamb sticks
• Thai baby octopus sticks