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Campfire Smoked Mussels


2 ​tbsp (30 mL) olive oil
3 ​green onions
1 ​lemon, juiced (or ½ cup (125 mL) white ​wine)
½ ​tsp (2.5 mL) minced hot pepper
1 ​clove garlic, minced
3-4 ​sprigs flat leaf parsley, fined chopped
2 ​lbs (1 kg) mussels
3-4​sprigs dried herbs (thyme, oregano and/or ​rosemary)


In a bowl, combine the first six ingredients; set aside. Let the campfire burn down to hot coals. Place mussels on a rack over the fire, covered with an upside down pot or tray to capture smoke. Set dried herbs on the coals beneath the mussels.

When mussels are done, discard any unopened ones and toss the rest with the dressing.

Serve with white wine and a fresh baguette. Makes 2-4 servings.

Suitable Drinks

  • White Wine
Campfire Smoked Mussels

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