Campfire Mussels- Secret to amazing shellfish? Keep it simple.
I have cooked a lot of mussels in my day. Quite honestly, they are up there in my favourite foods to chow down on, especially in the summer time. My favourite way to eat these are standing up around a picnic table, elbows deep in the pot chowing down with friends.
- 5 lbs of fresh Atlantic Mussels
- 10 cloves of garlic roughly chopped
- 1 red onion, diced
- 2 Leek stalks, chopped
- 3 table spoons of pesto (homemade is best, store bought is all good though)
- 1 bottle of Alexander Keiths (This is a Nova Scotia recipe isn't it??)
- 2 tbs butter
- First things first, make sure your heat source is nice and hot. If you are cooking over a campfire ensure that your coals are red hot and throwing off some really nice heat.
- Add in the butter and allow to melt. Once butter is melted toss in leeks, onions, garlic and allow them to soften and brown slightly. Mix in the pesto.
- Add the mussels into the pot and using your hands or large slotted spoon, toss to ensure all of the mussels are coated in the pesto mixture. Now add in the beer.
- One beer is added, place top on pot and allow the mussels to steam and cook. Check in every 3-5 minutes and give everything a good stir, bringing the mussels that are on bottom to the top.
- Let mussels cook for 8-10 minutes. I personally like my mussels left in a bit longer than normally recommended to avoid the sliminess you can sometimes get with undercooked mussels.
- Once mussels look completed remove from heat and serve immediately in pot with fresh sour dough or crispy french fries. This is the authentic way, in my option anyway.
I also love serving mussels with small bowls of melted butter and white vinegar for dipping. Next level addition.
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