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
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
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
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
Tip the mussels in and pour over the ale.
Seal the top of the envelope with a double fold.
Cook on an open fire (in the embers, not flames) for 5-6 minutes.
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!
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