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Creamy Garlic and Chilli Mussels | Kathy Brown

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Creamy Garlic and Chilli Mussels

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Creamy Garlic and Chilli Mussels | Kathy Brown

Introduction:

Creamy Garlic and Chilli Mussels

Yes, you can cook mussels in the camp oven! Here is a delicious recipe from Kathy Brown, using garlic and chilli, a sure winner with seafood!

Oven Size:

14″ Metters camp oven

Cook times:

Prep time 1/2 hour

Cooking time 10-15 minutes

Ingredients :

2 kg of mussels
1 small onion
150 ml white wine
1 small red chilli hot
1 small green chilli
Drizzle olive oil
1 French shallot
3 cloves garlic
1 rasher bacon
150 ml white wine
150ml cream
Bunch fresh parsley
1 lemon

Method :

Step One:

Clean and de-beard mussels then put in a bowl.

Creamy Garlic and Chilli Mussels


Step Two:

Finely chop the onion, chilis, shallot, garlic & bacon fry off with a drizzle of olive oil in the camp oven until soft. You want a medium fire under the camp oven to get a simmer going.

Creamy Garlic and Chilli Mussels


Step Three:

Fry off with a drizzle of olive oil in the camp oven till soft, then add your mussels and wine. Give a good stir around then add the cream and stir and put camp oven lid back on.

Creamy Garlic and Chilli Mussels


Step Four:

Cook till mussels pop open, it won’t take long, 5 or so minutes. When cooked, spoon into a serving dish, pour sauce over and grated lemon zest & chopped parsley!

Creamy Garlic and Chilli Mussels

 

Check out more fantastic recipes in our Camp Oven Recipes e-book!

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Tag @thecampovencook on Instagram and hashtag it #campovencooking

Mick Loves promoting camp oven cooking via his articles and stage shows.

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