500gm mussels defrosted

50gm snow peas, trimmed

1 red pepper, de-seeded and cut into thick strips

4 tbs olive oil

2 tbs lemon or lime juice

1 tsp fresh thyme, chopped

2 tbs fresh dill, chopped

sea salt, and freshly ground pepper, to taste

Thread Mussels, snow peas and pepper strips onto metal or wooden skewers.

Mix together remaining ingredients and pour over kebabs. Leave to marinate for 1-2 hours.

Grill over hot charcoal until the vegetables are tender, brushing with remaining marinade.

Serve with salad and hot garlic bread.