1 garlic clove - crushed
2 shallots - finely chopped
15g butter
Parsley – finely chopped
100ml dry white wine
120ml double cream
Crusty bread - to serve

We know seafood recipes aren’t usually a favourite, so these mussels are for the seafood junkie. Let us quickly tell you something…

Mussels in white wine sauce taste sensational when cooked in foil over a real wood fire. We’d say this is the most satisfying way to cook them. The smoky flavours from the wood and smoke complement the flavours of the mussels; if you’re not a fan of the strong fish taste, then the smoke masks this beautifully.


So, to begin, light a fire in your firepit or chimenea.

While the fire is heating up, begin the prep. Wash the mussels thoroughly and discard any open ones that won’t close if gently squeezed.

Soften the crushed garlic, shallots and melt the butter in a pan. Next, roll out some foil and make it into a vessel that will hold the mussels, then place them, the wine and the butter into the foil, then squeeze it closed so the sauce doesn’t leak.

Check the mussels after about 3-4 minutes. Add the cream and chopped parsley when they’re open, then leave them and the sauce in the embers for a little longer to warm the cream.

Serve in a bowl and with lots of crusty bread on the side!

TIP! If the sauce is ready made, you won’t need a grill on your firepit; simply place the foil vessel in the embers of the fire.