These Dutch oven mussels are a fantastic Dutch oven camping meal that's ready in just 20 minutes. After gently steaming in beer, the mussels are tender and flavorful, and there's plenty of broth left for dipping and dunking wedges of campfire garlic bread.
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If you're fortunate enough to be camping near the ocean and have access to fresh mussels, this is the perfect camping recipe to enjoy directly from your Dutch oven. It's a simple camping meal that requires few ingredients and minimal effort for outstanding flavor.
Even if you're not near water, I highly recommend finding the best-quality mussels you can, stash them in your cooler, and plan for an amazing seafood dinner on your first night at camp.
Why This Recipe is Great for Camping
- It's a simple camping meal that can be prepared entirely in your Dutch oven over the campfire.
- It's ready in less than 30 minutes.
Ingredients and Substitutions
- Mussels--You want to use fresh mussels that have been scrubbed clean and de-bearded (see the FAQ below for help with that!) Fresh mussels should be closed (or close when you tap them) and have a mild odor. Toss any mussels that are won't close or that smell fishy.
- Beer--You can use your favorite beer here, but I recommend sticking with something that has a mild flavor, like a pale lager or mild ale. Avoid very strong or specialty-flavored beers as these will overpower the flavor of the seafood.
How to Cook Mussels in a Dutch Oven
1. Heat the oil and butter in a Dutch oven set over hot coals or low flame until the butter is melted.
2. Add the garlic and shallot and sauté until softened.
3. Pour in the beer and bring to a simmer.
4. Add the mussels, cover, and steam until the mussels have opened. Garnish with parsley before serving.
FAQs
Shellfish can spoil easily, so I recommend cooking your mussels as soon as possible, particularly if you're camping, where temperature control may not be as good as in your home refrigerator.
Store the mussels in a bowl, covered with a damp cloth or paper towel in the coldest part of your cooler or refrigerator, and use within one day.
Definitely. You can make this steamed mussels recipe using a regular Dutch oven on your stovetop at home or on your camp stove. Follow the recipe directions, sautéing the shallots and garlic over medium heat, before adding the beer and mussels.
The beard is a clump of fibers protruding from where the two shells of the mussel meet. To remove it, hold the mussel in one hand and grab the beard with your other hand. Pull firmly away from the mussel to remove it. If you find it too slippery to work with, try using a paper towel to improve your grip.
Tips and Troubleshooting
- It's possible that a few of your mussels won't open during cooking. Don't overcook the rest of them by holding out for those last few to open. Once most of them are open, toss the unopened ones and dig in.
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Recipe
Dutch Oven Mussels
Equipment
- 6-to-8-quart cast iron Dutch oven with lid
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 large shallots finely chopped
- 2 cloves garlic minced
- One (12-oz | 355-ml) bottle beer
- 2 pounds (900 g) fresh mussels scrubbed and de-bearded
- ¼ cup chopped Italian parsley
- Bread for serving (optional)
Instructions
- Prepare a campfire and let it burn down to hot embers or low flame.
- Place a large cast iron Dutch oven over the heat and add the oil and butter.
- When the butter is melted, stir in the shallots and garlic, sautéing until softened and fragrant, 1 to 2 minutes.
- Pour in the beer and bring to a simmer.
- Add the mussels and cover the Dutch oven. Cook until most of the mussels have opened, 5 to 7 minutes.
- Carefully remove the Dutch oven from the heat and sprinkle with parsley. Serve with campfire garlic bread or crusty bread, if desired.
Notes
- Don't overcook--It's possible that a few of your mussels won't open during cooking. Don't overcook the rest of them by holding out for those last few to open. Once most of them are open, toss the unopened ones and dig in.
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