Mussels on the fire
Simply the best way to cook seafood!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 20 mins
2kg whole black mussels, cleaned
1 onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
1 large handful fresh parsley, finely chopped
500ml beer (lager works best)
1 finger butter
4 large pieces foil, roughly 50cm x 40cm
Place two layers of foil down and curl the edges up to resemble an oven dish. Saute the onions, carrots, celery and garlic in the butter in a saucepan over high heat for 4-minutes. When done, empty into the foil ‘dish.’ Add the mussels and parsley and mix into the vegetables. Add the lager and mix in. Place the remaining two sheets of foil over the top and seal the corners inwards, so the liquid can’t escape. Leave a bit of slack so the foil parcel doesn’t tear. You can now either place the foil parcel directly on the coals if they’re not too fiery, otherwise on a grid a few centimeters above. Cook for about 7-10 minutes, until you can see steam coming out the edges of the parcel and bag is expanding. Remove from fire. If the parcel is still in good shape, you can flip over to mix all the contents well. Then place on the table, tear open from the centre and start eating. Best served with pommes frites and mayonnaise.