Barbecued Mussels with Chorizo and Tomato Risoni

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).

Brush the cooking grills clean with a wire brush. Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.

Add the garlic and Risoni to the casserole dish, continue to cook for a further 2 minutes over direct high heat. Add the wine, tin tomatoes, salt and pepper to the casserole dish. Stir and cover with the casserole dish lid. Cook over direct high heat for 10 minutes, with the lid closed, or until the Risoni has cooked through. While the Risoni is cooking, spread the mussels out onto the cooking grill, and grill over direct high heat for 6 to 8 minutes, or until the shells have opened and the flesh has turned orange. Once the mussels are mostly cooked, add them to the casserole dish and carefully stir to combine the mussels and Risoni. Remove the casserole dish from the barbecue. Place the lemon, cut side down onto the cooking grill and grill for 2 minutes until caramelised.

Garnish the dish with parsley, drizzle the caramelised lemon all over and serve with the toasted Turkish bread.

1 tablespoon extra-virgin olive oil ½ brown onion, finely chopped 1 chorizo, chopped 2 cloves of garlic, finely chopped ½ cup risoni 1x 400g tin finely chopped tomatoes 1 cup white wine 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 700g mussels ½ lemon Flat leaf parsley, chopped, to serve Toasted Turkish bread, to serve