campfire mussels

After a summers day on the beach, there is nothing better than lighting a campfire as the evening draws in and cooking up some fresh seafood over the open flames. Mussels cooked in wine and seawater, eaten straight from the cast iron pot they are cooked in, is one of our absolute favourites.

METHOD

Melt butter in a large cast iron pan placed over the campfire, or on the stove.

Fry shallots and garlic in the butter until softened and then throw in the mussels and a glass of wine. If you are at the beach you can also throw in a cup of sea water for extra flavour! Cover with a lid and let the mussels cook for a few minutes, shaking the pot occasionally to mix up the mussels.

Take off the lid and add a splash of cream, fresh parsley and some Tasman Sea Salt Natural Flakes.

If you are anything like us, eat straight from the pot, using the shells as spoons, with some fresh bread to soak up the juices