We’ve just interviewed Josh Sutton, aka the Guyrope Gourmet, about his love of good food and good camping. He’s very kindly given us this fantastic one-pot wonder recipe to share. Who said outdoor eating has to be all about baked beans?
MUSSELS WITH BEER AND CORIANDER
Serves: 4
Ingredients
-1kg Fresh Mussels
-1 Bunch of fresh coriander
-1 small red onion
-2 tbsp Olive oil
-1 tin of chopped tomatoes
-1 small ‘stubby’ of lager (33cl)
-Milled black pepper & flaked sea salt.
Method:I find that this works well in a wok, over the washing machine drum. Failing that, any large stockpot will do! Mussels should be easy to find if you’re camping in Scotland, or near the coast.
Scrape, wash and de-beard the mussels, discarding any that are open as well as any that don’t close when tapped with a knife (as the mussel is already dead).
Finely chop the onion and soften in olive oil over a moderate heat. Add the washed mussels and the chopped tomatoes and give it a stir.
Add the seasoning and pour in the beer.
Place a lid on the pot and let it simmer for three or four minutes (depending on how well cooked you like the mussels).
Meanwhile, chop a good handful of fresh coriander.
Remove from heat and add the coriander.
Let stand for a minute (discard any mussels that did not open) and serve with chunks of crusty white bread.
Want more al fresco cooking inspiration? Guy’s lovely book, ‘Guyrope Gourmet – a camping cookbook’ will hit the shelves in May, published by Punk Publishing.
