Outdoor Cooking & Charcoal Oven Recipes / Seafood

Mussels cooking in a cast iron pot in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Mussels Cooked in Beer with Charcoal-Seared Asparagus

Mussels steamed in beer, garlic and herbs, with charcoal-seared asparagus alongside. The broth is half the pleasure, so bring bread. A short cook in Charlie and a cold beer for you makes a very agreeable lunch.

Neil QuickCo-founder, Charlie Oven
Sear
Prep15 minutes
Cook15 minutes
Serves2 to 4
DifficultyEasy
Oven temperature200 to 220°C (390 to 430°F)
RackCast iron pot with lid, and the Perforated Plancha Rack
CharcoalA whole football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/mussels-cooked-in-beer-with-charcoal-seared-asparagus

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Ingredients

Equipment

Method

Setting up Charlie
  1. Light a football-sized amount of good quality lumpwood charcoal and bring the Charlie Oven up to 200 to 220°C (390 to 430°F).
  2. Place your cast iron pot with lid inside the oven to preheat while you prepare the mussels.
  3. Fit the Charlie perforated plancha above the fire zone and allow it to preheat.
  4. Just before cooking, add a small handful of dry woodchips (apple or oak) to the fire for a light smoke.
  1. Prep the mussels by scrubbing them clean and pulling away any beards. Discard any mussels that are open and don't close when tapped.
  2. In the preheated cast iron pot, add the olive oil, shallots, garlic and bay leaf. Cook for 2 to 3 minutes until softened.
  3. Add the mussels, pour in the beer, season with black pepper and scatter over half the parsley. Cover with the lid and steam for 6 to 8 minutes until the mussels have opened.
  4. Stir in the butter and remaining parsley, then add a squeeze of lemon. Discard any mussels that haven't opened.
  5. While the mussels cook, toss the asparagus with olive oil, sea salt and pepper. Lay them on the preheated perforated plancha and cook for 3 to 5 minutes, turning once, until lightly charred and tender.
  6. Serve the mussels straight from the pot with the charred asparagus alongside, crusty bread for dipping and a cold beer.

Tips

  • Mussels cook fast: once they open, they're done. Overcooking makes them rubbery.
  • Use a beer you'd enjoy drinking, as the flavour carries through to the broth.
  • The perforated plancha is good for quick-cooking vegetables like asparagus without them falling through.
  • Don't crowd the asparagus on the plancha. Give them space for even charring.

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The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

  • How do I know when the mussels are cooked?

    They are ready as soon as the shells open, which takes 6 to 8 minutes with the lid on. Mussels cook fast, so serve them promptly to avoid a rubbery texture, and discard any that stay closed.

  • What beer is best for steaming mussels?

    A pale ale or lager works best, and the recipe uses a 330ml bottle. Choose a beer you would happily drink, because its flavour carries straight through into the broth you mop up with crusty bread.

  • What temperature should Charlie be for this dish?

    Aim for 200 to 220°C (390 to 430°F) using a whole football of good quality lumpwood charcoal. Preheat the cast iron pot and the Perforated Plancha Rack so the mussels steam quickly and the asparagus chars.

  • How long does the asparagus take on the plancha?

    About 3 to 5 minutes, turning once, until lightly charred and tender. Toss the spears in olive oil, sea salt and pepper first, and give them space on the perforated plancha so they char evenly.