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