Mussels!

Not really common in my area but they are here!

These were on a piece of dock that broke loose in the wind and flipped over!

The seagulls were obviously having a field day with this feast!

Nice big “Harvestable Size” mussels, too bad we can’t find these in areas that are legal to fish in easily!

Here are two recipes for “West Coast Mussels” tailored for beachside camp cooking. The first is a simple, minimalist version using just butter, salt, and water, while the second adds a bit of flair but remains easy to prepare with basic outdoor gear like a pot, fire, or camp stove.

Recipe 1: Simple Butter-Steamed West Coast Mussels

Difficulty: Easy
Cooking Time: 10-15 minutes
Equipment: A pot with a lid (or improvise with foil), campfire or portable stove, spoon or stick for stirring

Ingredients (Serves 2-4):

• 2 lbs fresh West Coast mussels (cleaned and debearded)
• 4 tablespoons butter
• 1 teaspoon salt
• 1 cup water

Instructions:

1. Prep the Mussels: Rinse the mussels in cold water (use seawater if it’s clean and safe) and scrub off any sand or debris. Pull off the beards (the stringy bits) if they’re still attached. Discard any mussels that are cracked or won’t close when tapped—they’re likely dead.
2. Set Up the Fire: Build a campfire or heat your portable stove. Place the pot over the flames or burner.
3. Melt the Butter: Add the butter to the pot and let it melt fully over medium heat.
4. Steam the Mussels: Pour in the water, sprinkle in the salt, and stir briefly. Add the mussels, then cover the pot with a lid (or tightly seal with foil if no lid is available).
5. Cook: Let the mussels steam for 5-10 minutes, shaking the pot occasionally to mix the buttery broth. They’re done when the shells open wide (discard any that stay closed).
6. Serve: Pour the mussels and broth into a communal bowl or eat straight from the pot. Use the shells as scoops for the broth. Pair with crusty bread if you’ve got it, or just enjoy the pure simplicity.

Notes: This recipe maximizes flavor with minimal ingredients—perfect for a no-fuss beach cookout. The butter and salt enhance the natural brininess of the mussels.

Recipe 2: Fancy West Coast Mussels with Garlic and Wine

Difficulty: Moderate (still simple!)
Cooking Time: 15-20 minutes
Equipment: A pot with a lid (or foil), campfire or portable stove, knife, spoon or stick for stirring

Ingredients (Serves 2-4):

• 2 lbs fresh West Coast mussels (cleaned and debearded)
• 3 tablespoons butter
• 3 cloves garlic (minced or smashed)
• 1 cup dry white wine (like Sauvignon Blanc—or sub with water + a splash of vinegar if no wine)
• 1 teaspoon salt
• 1 tablespoon fresh parsley (chopped, optional—if you’ve got it packed)
• Juice of half a lemon (optional, for brightness)

Instructions:

1. Prep the Mussels: Rinse and scrub the mussels in cold water (or clean seawater), removing beards. Discard any that are cracked or won’t close when tapped.
2. Set Up the Fire: Get your campfire going or heat your stove. Place the pot over the heat.
3. Cook the Base: Add the butter to the pot and let it melt. Toss in the garlic and stir for 1-2 minutes until fragrant—don’t let it burn (keep the heat medium).
4. Add Liquids: Pour in the white wine (or water + vinegar substitute), sprinkle in the salt, and stir. Bring it to a simmer.
5. Steam the Mussels: Add the mussels to the pot, cover with a lid (or foil), and let them steam for 5-10 minutes. Shake the pot occasionally to coat the mussels in the garlicky broth. They’re ready when the shells pop open (discard any that don’t).
6. Finish: Squeeze the lemon juice over the mussels and sprinkle with parsley if you brought it. Stir gently to mix the flavors.
7. Serve: Dish out into bowls or eat from the pot, sopping up the broth with bread or just slurping it straight. The beach vibe makes it taste even better.

Notes: The garlic and wine add a West Coast flair—think coastal winery vibes—while keeping it manageable outdoors. If you’re packing light, pre-mince the garlic and bring a small bottle of wine.

Both recipes work with the rugged charm of beach camping. Fresh mussels are key—grab them from a local market or (if legal and safe) forage them from the coast, following local regulations. Enjoy the ocean breeze while you cook!

Have a good one!