COOKING OVER AN OPEN FIRE requires a little patience, but it’s worth it; cooking with family is a social event—everyone always gathers around and is willing to help, something that never happens at the stove! First step: light fire. When the flames die down and the embers start to ash, separate into two cooking zones, a hot side and a medium side, under your grill grate. Now you’re ready to get cooking.
FIRE-COOKED MUSSELS
Mussels are inexpensive to buy but have that wow factor. Plus, they’re quick and easy to make. If you don’t have wine (or you don’t want to share it with your mussels), substitute a light- to medium-flavoured beer, or even a hard cider—mussels are not picky drinkers. Serves 4
2 kg mussels, scrubbed and de-bearded (4 lbs)
1 cup white wine (any kind is fine)
2 tbsp olive oil
2 medium shallots (or 1 medium red onion), peeled and thinly sliced
4 large garlic
