A traditional recipe of mussels with cider and spring onions but cooked on the fire pit. Paired with some fresh warm bread is the perfect dish.
- 1kg live mussels
- Small knob of butter
- 8 spring onions, chopped into 2cm pieces
- 2 garlic cloves, thinly sliced
- 250ml Cider or Perry
- 4 thyme sprigs
- 150ml double cream
- 25g flat-leaf parsley, chopped
- Crusty bread or Soda bread to serve
Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy ‘beards’ from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
Melt the butter in the Dutch oven which is sat in the base of the fire pit, with the hot coals around the outside of the pit.
Sauté the spring onions and garlic over a high heat for 1 min before pouring in the Cider or Perry, allow to bubble up before adding the thyme and the mussels, cover and cook for 5-10 mins or until the mussels start to open.
Remove the lid and give them a good stir, and take out any shells that haven’t opened. Pour over the cream, season with pepper and finally stir in the parsley.
Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices or just eat from the Dutch oven. Enjoy!