Piping Hot Campfire Mussels

For our very first recipe blog post, we thought we’d start with something that’s easy to cook on the fire outside with friends, and deliciously hot and savoury to devour when the weather is on the cold side.raw2Start with:

one large onion
one large leek
two cloves of garlic
one bunch of parsley
a handful of mussels per person
one bottle of cider (we used Ty Gwyn)
a generous pinch of Celery Halen Mon

raw1First, chop the vegetables and garlic as thin as you can. Add the celery salt. De-beard the mussels and discard any that are open.

Take a large saucepan and leave to heat up on the campfire – you want it sizzling.


Put all the dry ingredients in the same bowl, so you can pour them all in at once when the pan is hot enough.

Tip the mussels and vegetables into the pan, and pour the cider in. Cover with a lid.

When the mussels are open, they are ready to eat. Serve with the chopped parsley and fresh crusty bread. Best enjoyed outside with friends.