Camp Fire Cooking

Camp Fire Cooking brings happy memories. Every one knows that food tastes so much better for being cooked on the Camp Fire or BBQ. Here on Mull we have an abundance of fresh local food,  from farmed to wild. Today we are looking at mussels, and loch Spelve mussels are to die for, Bought fresh and cooked the same day gives them that extra special taste. Whether its the salty sea water or the fresh mountain water that runs in to the sea it mixes up to form the perfect place to grow mussels. Here are two recipes that are easy to cook and prepare while sat around the camp fire in our camping cabin or for the BBQ in our other two cabins. Camp Fire Cooking should always start with relaxing and enjoying the process as well as the end result,

Ingredients for  Camp fire cooking Thai mussels (Serves 6)

2.5kg Mussels scrubbed and debearded

80ml lime juice

1 x 400g tin coconut milk

80ml dry white wine

1 1/2 tablespoons Thai red curry paste

2 cloves of garlic

1 tablespoon fish sauce

1 tablespoon sugar

fresh coriander


  1. In a large pan combine lime juice, coconut milk, wine, curry paste garlic, fish sauce and sugar. Bring to the boil for two minutes then add the mussels. Cover and cook stirring occasionally until mussels are all opened normally 5-8 minutes.
  2. Take the pan off the heat and discard any unopened mussels. Toss chopped coriander in to the pan, give it a quick stir and serve with salad and crusty bread.
  3. as an alternative to the wine you could try one of the local ales brewed on the island and if you like your mussels a little spicier add  red chilli
Ingredients for camp fire cooking  creamy Mussels (serves 2)
 2lb of Mussels
2oz butter
1 clove chopped garlic
1 finely chopped onion
5fl oz dry white wine
3 tablespoons double cream
salt and pepper to taste
chopped parsley
1. Melt the butter in a large pan and add the onion and garlic and fry until soft
2. pour in the wine and when it comes to the boil put in the mussels
3.cover with a lid and simmer for 4  5 minutes shacking the pan occasionally. All the mussels should now be open,  remove any unopened mussels and discard.
4. Remove the open mussels from the pan and keep them warm, Boil the liquid until it has reduced by half and then add the cream, season to taste and add the parsley.
5. pour the sauce over the muscles and serve with salad and crusty bread.
Top tip:-  use the mussel shell as a pincer to pull out the other mussels to save burning your fingers and they can also be used to scoop up the sauce as a spoon.
Hope this has wetted your appetite for Camp fire Cooking here on the Isle of Mull
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