Under cold water scrub and debeard the mussels. Discard any open mussels.

Take a large pot with a lid and place onto a high heat. Once the pot is hot add the cleaned mussels along with a splash of water, cover and allow the mussels to steam open.

Once open remove the mussels from the pot, using tongs and allow to cool. Discard any that don't open.

Remove one shell per mussel so they are half shelled.

Remove the mussels from the pouch, they should be clean with ‘beards’ removed already, but check through them.

Then remove one side of the shell to create half shell mussels.

Using a food processor, place the basil leaves, softened butter, chopped garlic, chilli flakes, lemon zest and salt and pepper into the blender and blend until smooth.

Place a rectangle piece of cling film/ plastic wrap onto the bench and spoon out the basil butter along the center, fold over the wrap and roll. Twist the ends until you have a long cigar shape.

Place into the fridge and allow to chill.

Preheat your BBQ grill to a high heat. Place your mussels onto a tray shell side down.

Unwrap your basil butter and cut into half a centimeter rounds, place one round onto each of the mussels.

Place the mussels onto your hot grill, shell side down and let the mussels cook until the butter is sizzling hot, around 3 minutes.

Carefully remove the hot mussels and place onto your serving platter, garnish with some fresh basil leaves.

Serve and enjoy.