Recipe: Mussels In Ale - On An Open Fire


Campfire food doesn't have to just be sausages and marshmallows on sticks... although they're pretty good too. Why not try some mussels cooked in a make shift and disposable saucepan of tin foil! The flavours of fennel, lemon and ale are really hearty too.


  • 1 kg cleaned mussels
  • 1 lemon
  • 1 pinch salt and pepper
  • 1/2 bottle pale ale
  • 1 loaf crusty bread
prepare the mussels

Step 1

Prepare The Mussels

Make sure the mussels are cleaned of any beard and rid of any broken shards of shell. discard any that are dead (if they don't close when gently tapped).

create the foil bag

Step 2

Create The Foil Bag

Rip off a sheet of tin foil large enough to double over for extra security. Fold in the edges with a double folded seal so that it's water tight and creates an envelope.

add the fennel & season

Step 3

Add The Fennel & Season

Grate the fennel bulb into the tin foil bag. Quarter the lemon and squeeze onto the fennel along with a pinch of salt and pepper.

seal in the mussels

Step 4

Seal In The Mussels

Tip the mussels in and pour over the ale. Seal the top of the envelope with a double fold.


Step 5


Cook on an open fire (in the embers, not flames) for 5-6 minutes.

serve up!

Step 6

Serve Up!

Pierce the tin foil parcel to let out the steam and enjoy the mussels that have opened, then use the bread to soak up all the juices! Serves 2



or better said 'Scialatielli con le COZZE' Serve 2 people (with appetite) The cooking time is really quick: you prepare the sauce while the pasta is boiling. But the mussels cleaning requieres a little bit of time. Nonetheless, I strongly recommend to sacrifice your time and buy mussels!


Mussels are a perfect sustainable source of seafood, incredibly easy to cook and really versatile. These mussels are cooked with loads of seasonal veg. Provencale herbs lift this dish to a new level and make it amazing for a summer night. Served with home made bread, this one is perfect for this time of the year!


With fennel, onion and chilli. Part of our 2016 Winter menu at work


Fresh black mussels, cooked in the shell with smoked chorizo, tomato sauce and fresh herbs. Served with crusty sour dough bread


Bouillabaisse with monk fish, clams, mussels and morton bay bug

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