Pine-Smoked Mussels - River Cottage
They shared this mussel-cooking technique, éclade de moules, where burning pine needles add a fantastic flavour.
Ingredients
- 2kg mussels
- A knob of butter
- 1 tbsp olive oil
- 1 garlic clove, peeled and chopped
- 2 large handfuls of spinach
- Sea salt and freshly ground black pepper
- A forager’s basket full of very dry pine needles
- Kettle barbecue
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