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A bowl of mussels with two pieces of garlic bread on the side.

Dutch Oven Mussels

A woman's face.Angie Zoobkoff
Gently steamed in a buttery beer broth, these Dutch oven mussels are the ultimate camping seafood dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 460 kcal

Equipment

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.

Nutrition

Serving: 1 portionCalories: 460kcalCarbohydrates: 14gProtein: 24gFat: 29gCholesterol: 31mgSodium: 98mgFiber: 1g
Keyword campfire cooking, dutch oven cooking, seafood recipes
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