Freshly Foraged Mussels Served in a Elevated White Wine and Garlic Broth

Living in the PNW, there is one thing that is certain (besides the 'big one' coming to get us) and that is there will never be a shortage of shellfish to forage for. If you're on the coast, don't be intimidated to forage, it's easy as pie. Just make sure you look into the fishing and harvesting information for the area you're in and that you have the proper license. Mussels, clams and crabs are there for the taking. There is nothing better than fresh shellfish when you're amidst a coastal adventuring weekend. Whether you're taking a break from surfing, kayaking, hiking or just chilling on the beach, it's worth the time and effort to harvest the local offerings. 

There unlimited ways to cook mussels, but for a dutch oven over a flame at camp or on the beach, this will work great and wow your group. 

2-3 lbs mussels
1 1/2 c white wine
2 shallots, diced
3 garlic cloves, diced
4 tbsp butter
1/4 c fresh parsley, finely chopped
1 fresh baguette

In your dutch oven (or large enough pot for a regular camp stove) combine the white wine, shallots, and garlic. Cook for five minutes, then add the mussels. Cover with a lid or foil and cook for another five minutes. This should be long enough for the mussels to open. Add the butter into the bottom sauce and give it all a big stir. Sprinkle the chopped parsley over the top.

Serves 4-6 as appetizer or 2-3 as a meal