Preheat barbecue to high. Lay a sheet of foil, about 21/2 feet long, on counter horizontally. Lay another sheet of foil the same length on top vertically.

Scrub mussels and remove beards. Discard any mussels that are open. Place mussels in centre of foil. Scatter butter over top along with garlic and dillweed. Partially bring sides of foil up around mussels forming a bowl. Drizzle wine over top. Bring edges of foil together. Fold and seal tightly, forming a loose packet that allows room for mussels to open. Place packet on grill. Barbecue, with lid closed, for

15 min.

Remove packet to a heatproof surface. Carefully open foil - a lot of steam will escape. At this point, most mussels should be open. If not, reseal and continue grilling for a few more min. Then pour mussels and sauce into a large bowl. Discard any closed mussels. Delicious with Grilled Garlic Bread (see below).

Grilled Garlic Bread Slice baguette. Spread both sides with garlic butter. Place on grill beside mussels. Cook until toasted, 1 to 2 min.