(Serves 4)

hickory wood chips

3kg mussels

aioli with capers

2-3 cloves garlic, crushed

5ml sea salt

2 egg yolks

250 ml olive oil

juice of 1 lemon

30ml warm water

15ml capers, chopped

rye bread to serve

freshly ground black pepper

Break the wood chips, place on coals of a moderately heated kettle braai. While the braai is heating, prepare the aioli. Whisk together the crushed garlic, salt and egg yolks. Gradually whisk in the olive oil, a little at a time until you have incorporated all the oil and have a thick, light consistency. Add the lemon juice to taste and the water to thin the consistency if necessary. Finally stir in the capers and add the seasoning. Add mussels to the braai, cover and cook for 5 minute, or until mussels are open. Discard any mussels that do not open. Serve mussels with aioli, rye bread and freshly ground black pepper. Enjoy!

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