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Sweet chilli mussel sticks

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Photo by Tamara West

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Warren Elwin's skewers are a party on a stick. Soak wooden skewers in water for a while before using to prevent them burning on the barbecue. Makes 12-18 skewers.

Ingredients

2 Tbsp	Sweet chilli sauce, use the Culley's variety
1 Tbsp	Plum sauce
1 Tbsp	Chilli sauce, use mild green chilli sauce
½	Grapefruit, or lemon, freshly zested and juiced
2 dozen	Mussels, use up to 3 dozen
24 pieces	Pancetta, or bacon, use up to 36 pieces (1 piece per mussel)

Directions

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.
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.
Wrap each mussel in pancetta or bacon and skewer them (2-3 per skewer). Cook over a hot barbecue until coloured and firm.