A perfect start(er)! Red chilli, lime and cilantro, fish sauce and garlic. Mix with some olive oil and add a teaspoon to every green mussel. Put everything in a bbq-wok on the barbecue with the lid on, let it smoke for about 7 minutes, 200 Celsius. I throw in a soaked branch of juniper with berries and needles for that smokey flavour. Enjoy with your hubby and a glass of prosecco!