Cast Iron Grilled Mussels

3 tablespoons (1 1/2 oz) butter
1 (8 oz) white onion diced
2 garlic cloves chopped
1 vegetable stock cube
Juice of 1/2 lemon (1 to 2 tablespoons)
1.5-2 kg mussels scrubbed and debearded
1 1/4 cups dry white wine
1 generous cup heavy cream
Small handful of fresh parsley chopped
Freshly ground black pepper
Lemon wedges for serving
Crusty bread for serving

1. Prepare the bottom section of the Charmate Colt 40 Smoker & BBQ with lit Charmate Briquettes. Place a cooking grate over the coals.

2. Using a Charmate Cast Iron Camp Oven, combine the butter, onion, and garlic. We recommend stacking the middle section of the smoker and placing the camp oven higher above the coals to saute (6-10mins).

3. Carefully remove the middle section of the smoker and return the camp oven indirectly above the coals. Crumble in the vegetable stock cube and add the lemon juice. Stir.

4. Add the mussels and wine, then place the camp oven directly over the coals. Steam the mussels for three minutes, or until most of them are open. Make sure the lid is on.

5. Move the camp oven indirect and add the double cream. Be careful when adding the cream – if it’s too hot it will split.

6. Add the parsley and black pepper and gently simmer until the mussels are open – about two minutes. Remove any mussels that didn’t open. If your mussels have opened already and don’t need to further simmer, go ahead and add the parsley and pepper before serving.

7. Serve with lemon and toasted bread.

Method credit Leite’s Culinaria.