Mussels Cooked in Beer with Charcoal-Seared Asparagus

Fresh mussels steamed in beer with garlic, herbs and smoke, served with lightly smoked and seared asparagus — all cooked over charcoal in the Charlie Oven.

This recipe is all about showcasing fresh, simple ingredients cooked beautifully over fire. Mussels are steamed in a cast iron pot with beer, garlic and herbs, while asparagus spears are lightly charred on the perforated plancha for a smoky, seasonal side. Serve with crusty bread for dunking and a cold beer in hand.

Ingredients

For the mussels

• 1.5kg fresh mussels, cleaned and debearded
• 330ml bottle of pale ale or lager
• 1 tbsp olive oil
• 2 shallots, finely sliced
• 2 garlic cloves, finely sliced
• 1 bay leaf
• Small handful of parsley, chopped
• 1 tbsp butter
• Black pepper
• (Optional) lemon wedges and crusty bread to serve

For the asparagus

• 1 bunch of asparagus, woody ends trimmed
• 1 tsp olive oil
• Sea salt
• Freshly ground black pepper

Charlie Oven setup

Use good quality lump charcoal only. Never use briquettes – they don’t burn cleanly or provide the right heat.

There’s no need to wait for the charcoal to burn down to embers. Once the oven hits temperature, you’re good to cook.

1. Light your charcoal and bring the oven up to 200–220°C.
2. Place your cast iron pot with lid inside to preheat slightly while prepping the mussels.
3. Fit the Charlie perforated plancha above the fire zone to preheat.
4. Just before cooking, add a small handful of dry woodchips (apple or oak) to the fire for a light smoke.

Method

1. Prep the mussels

Clean and debeard the mussels. Discard any that stay open when tapped.

2. Sauté the aromatics

Remove the warm cast iron pot. Add olive oil, shallots, garlic, and bay leaf. Return to the oven with the door closed and cook for 2–3 minutes until softened and fragrant.

3. Steam the mussels

Add mussels, beer, black pepper, and half the parsley. Stir, cover with lid, and return to the oven for 6–8 minutes, or until the mussels have opened.

4. Finish the pot

Stir in the butter and remaining parsley. Add a squeeze of lemon, if using.

5. Cook the asparagus

While the mussels steam, toss the asparagus with olive oil, salt and pepper. Place directly on the preheated perforated plancha. Cook for 3–5 minutes, turning once, until lightly charred and just tender.

6. Serve

Take the mussels straight to the table in the pot. Serve with the seared asparagus, crusty bread, and cold beer.

Tips

• Mussels cook fast — once they open, they’re done.
• Use a beer you enjoy drinking — pale ales, Belgian-style beers or light lagers all work well.
• The plancha is perfect for quick-cooking veg — try adding courgettes or tenderstem broccoli.
• Don’t crowd the asparagus — give it space to char.