I’m a fan of year-round BBQ use, especially wood fired BBQs. This is a dish best made over hot coals but if you are scared of being inside in cold weather, then you can make this on your stove too. I used a cast iron loaf pan, and layered charred leek, garlic and shallots on the bottom and then arranged the mussels in rows on top. To finish I poured red wine over the mussels and placed this pan over the hot coals. The end result is tender mussels poached in a smokey broth. Divine.
TAKES: 15 min
MAKES: 4 servings
INGREDIENTS
1 lb of mussels per person (debearded tips here)
Bottle of red wine
4 garlic cloves
1 shallot
1 leek
2 tbsp of Butter
tinfoil
a couple of sprigs of rosemary (optional)
INSTRUCTIONS
Wrap the garlic and shallots in tinfoil with a dab of butter, chuck them on the fire for 10-15 min until soft and yummy.
At the same time char the leek on the coals until tender.
Now layer the garlic, shallot, and leek on the bottom of the cast iron pan with a couple of chunks of butter.
Layer in the mussels, I like to stack them vertically so their mouths open up.
Open the wine bottle and pour some of it in your mouth to make sure it’s not poisoned. If safe, then pour a few glugs of red wine all over the mussels, place the lid on and put the pan over the hot coals.
*if you want to add a bit more fragrance, chuck some sprigs of rosemary on top.
Let this concoction cook and poach the mussels for about 7 min. The mussels are done when they open up.
Remove everything from the fire, and ladle into bowls. Eat.
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