OVERVIEW
This dish, which is a lot simpler than it seems, celebrates the raw flavours of the ocean. It also embraces the most primal form of grilling, with the embers acting as our main cooking instrument. There are plenty of edible species of seaweed in the UK, and it’s always best to seek guidance from a professional forager if you’re unsure which ones to use. I used Japanese wireweed, a simple, edible seaweed found in abundance here in Scotland.
DIRTY COOK THE LEMON
Set up your EGG for dirty cooking, with no cooking surfaces installed. The target temperature is 230°C-250°C. When the coals have burnt down to a bed of glowing embers, place the lemon in the centre and cook for 5 minutes, turning occasionally. Remove the lemon and set aside.
SMOKE THE MUSSELS
Now we want to act relatively quickly here. Place the seaweed onto the embers, then install the Cast Iron Searing Grid. Quickly drop the mussels onto the grid and close the Dome. Cook without opening the EGG – this part is exciting!
After 5 minutes, open the Dome carefully and add a splash of white wine before closing it again and cooking for a further minute or so. When most of the mussels are open (some will remain closed and will need to be discarded), remove them from the EGG.
ADD THE GARLIC AND LEMON
Heat the butter in a Cast Iron Skillet. When it begins to brown, add the garlic and cook for 2 minutes. Pour in the smoked mussels followed by the parsley and toss generously. Tip the mussels onto a plate or into a bowl, rip the lemon open with your hands and squeeze the juice over the top.
Season with salt and pepper, then sit somewhere peaceful, pick the mussels from their shells, and enjoy with bread and fresh butter.
