Summer is worth celebrating. A strong campfire is a worthy welcome, and when it’s topped with cast iron, a pile of fresh mussels, a can of beer (with an ice-cold sip for the chef), and our Apple Habanero sauce, all the ingredients for a delicious, sophisticated party are at the ready. This recipe is an introduction to live-fire cooking, or cooking directly over a campfire, and it’s also an invitation to dine alfresco, ice-cold beer in hand.
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, livefire grill master, international adventurer-extraordinaire, and the creator behind, "LiveFire Republic." David has an attentive audience of more than two million households weekly via traditional media and event appearances, brand ambassadorship, his blog and various social media channels. He is featured annually in numerous live television segments and radio interviews, while his recipes and creative content continue to be shared across the web and in print publications from sea to shining seaVISIT LIFEFIREREPUBLIC.COM
3-4 pounds fresh mussels, rinsed and cleaned
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
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.