If you think campfires are only for hot dogs and marshmallows, think again. There’s no reason you can’t make something a little more sophisticated. All you’ll need is a heavy-bottomed pot or pan with a lid (think cast iron or something with heft). Don’t cook over a direct flame; instead set a grate over your fire and wait for the flames to die down slightly. Be sure to transport your mussels in bag with lots of ice and cook them as soon as possible.
2 tbsp canola oil
2 cloves garlic, minced
1 shallot, minced
3 tbsp thai red curry paste
1/2 tsp salt
2 lbs fresh mussels
1 can (398ml) coconut milk*
juice of 1 lime
1/4 cup chopped cilantro
Set the pan on a grate over indirect heat and add the canola oil, garlic, shallot and cook stirring often for 2-3min.
Add curry paste and salt and stir.
Add the mussels and coconut milk, then place the lid on the pot and cook, covered, for 4 min.
Remove the lid and stir gently, checking to see if your mussels have opened. If some of the muscles remain closed, cover again and cook for another 2 min or until all the mussels have opened. If any mussels remain shut after 5-7 min, discard.
Remove from heat and add the lime juice and cilantro.
Serve with a baguette.
Tip: Mince the garlic and shallot ahead of time and add it to a small container with the curry paste and salt. Do the same for the cilantro. Once you are at the campfire you won’t have to worry about chopping.
*Don’t forget a can opener for the coconut milk.
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