Build a wood fire (use a kiln-dried hardwood, something like birch, ash or apple) in a kettle barbecue or fire pit. Allow the fire to burn down until you have smouldering embers, then place a grill rack over the top.
Place a small heavy-based pan on the grill and gently cook the butter until it starts to turn golden brown. Remove from the heat and set aside.
In a large heavy-based pan, cook the onions in the wine. Reduce the liquid by a third.
Slowly stir the butter into the onion mix to emulsify. Remove from the heat and set aside somewhere warm.
Give the fire a blow to get some oxygen into the embers. Place the mussels directly onto the rack, ensuring the hinge of the mussel is at the bottom (so the juices don’t fall out).
Within minutes the mussels should start to open. As they open, use tongs to pluck them from the grill and place them in the butter mix.
Once they’re all cooked (discard any that don’t open) fold the sea greens and parsley into the butter and mussel mix.
Serve in shallow bowls with chunky slices of sourdough.
You will need
Butter 100g
Onion 1, peeled and diced
Goodwhitewine 125ml
Porthillymussels 750g, scrubbed and debearded
Marshsamphire 50g
Sea purslane 20g
Parsley 50g, finely chopped
Sourdough 1 load, to serve
Method
Build a wood fire (use a kiln-dried hardwood, something like birch, ash or apple) in a kettle barbecue or fire pit. Allow the fire to burn down until you have smouldering embers, then place a grill rack over the top.
Place a small heavy-based pan on the grill and gently cook the butter until it starts to turn golden brown. Remove from the heat and set aside.
In a large heavy-based pan, cook the onions in the wine. Reduce the liquid by a third.
Slowly stir the butter into the onion mix to emulsify. Remove from the heat and set aside somewhere warm.
Give the fire a blow to get some oxygen into the embers. Place the mussels directly onto the rack, ensuring the hinge of the mussel is at the bottom (so the juices don’t fall out).
Within minutes the mussels should start to open. As they open, use tongs to pluck them from the grill and place them in the butter mix.
Once they’re all cooked (discard any that don’t open) fold the sea greens and parsley into the butter and mussel mix.
Serve in shallow bowls with chunky slices of sourdough.
Build a wood fire (use a kiln-dried hardwood, something like birch, ash or apple) in a kettle barbecue or fire pit. Allow the fire to burn down until you have smouldering embers, then place a grill rack over the top.
Place a small heavy-based pan on the grill and gently cook the butter until it starts to turn golden brown. Remove from the heat and set aside.
In a large heavy-based pan, cook the onions in the wine. Reduce the liquid by a third.
Slowly stir the butter into the onion mix to emulsify. Remove from the heat and set aside somewhere warm.
Give the fire a blow to get some oxygen into the embers. Place the mussels directly onto the rack, ensuring the hinge of the mussel is at the bottom (so the juices don’t fall out).
Within minutes the mussels should start to open. As they open, use tongs to pluck them from the grill and place them in the butter mix.
Once they’re all cooked (discard any that don’t open) fold the sea greens and parsley into the butter and mussel mix.
Serve in shallow bowls with chunky slices of sourdough.