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Campfire Beer Braised Barbecued Mussels


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Ingredients

3-4 pounds fresh mussels, rinsed and cleaned
Olive oil
4 tablespoons unsalted butter
2-3 shallots, finely diced
1 ½ cups roma tomato, finely diced
1-2 jalapenos, seeds removed and finely diced
1 head of garlic, sliced in half
1 can lager beer
Kosher salt and fresh ground peppercorn, to taste
Head Country Bar-B-Q Sauce, Apple Habanero
3-4 stalks green onion, finely sliced, to garnish
French baguette, sliced, buttered and grilled to serve

Cooking Instructions

Light the campfire: Stack tinder (small dry twigs, leaves, or brush) at base of the fire pit. Add kindling (dry, finger-sized branches) over the tinder, then arrange firewood (forearm to bicep-sized logs) around the kindling in a teepee-type fashion. Ignite tinder, allowing one layer upon the other to develop a self-sustaining flame. When firewood reduces from raging inferno to smoldering flame, level-out wood best as possible for an even cooking surface.
Cast Iron Cooking: Rest cast iron pan in a level-manner directly over the smoldering campfire. Heat pan for a couple minutes, then add butter and drizzle in olive oil. Sauté shallot until translucent and just fragrant. Fold in tomato, jalapeno(s) and garlic, then season to taste, and cook for additional 3-5 minutes. Pour in beer and stir to combine. When pan liquids are simmering, drop mussels into the pan, cover with a lid and “braise” for 6-8 minutes, or until mussel shells have opened. Carefully take off lid, brush Head Country Bar-B-Q Sauce over opened mussels, garnish with green onion, and baste with pan liquids until tender and cooked through. Remove from heat and discard any mussel shells not yet opened.
Platting Barbecued Mussels: To plate, place mussels onto a family-style platter, then lightly spoon over basting liquids and solids. Season additionally, to taste. Serve immediately alongside grilled baguette and an ice cold lager beer.