Camp Fire Recipe: Dutch Oven Moules a la Mariniere

While you may not know that this recipe is about, it is simply fresh mussels steamed in wine. But before I get to the recipe, I do have a little story to tell you. When I was camping on a little island on my way to Key West, a storm hit. I mean a storm. Our tent was torn apart and everything was wet. Our morale was down but………….a friend of mine came to the rescue. That evening after the storm, my friend arrived with a new tent, sleeping bags, and even some dry clothes. What a luxury this was but this friend was not done. He told me to sit back and relax he would take care of dinner. Well, you know I could not pass that up but to keep myself from being completely useless, I built the fire. After that, my work was done and could watch him prepare a family favorite of his. Below is the recipe he prepared. It is simple but delicious. The best part, he was able to use hyperlocal ingredients from the environment by which we were staying.

Camp Fire Recipe:  Dutch Oven Moules a la Mariniere


Liquid or spray oil

2 cups of light, dry white wine or 1 cup of white vermouth

1 bunch of green onions

1 bunch of fresh parsley

½ bay leaf

1 bunch of fresh thyme

Ground black pepper

6 Tablespoons of butter

2 pound bag of fresh mussels



  1. Build fire to prepare the coals.
  2. Scrub the mussels.
  3. Open and finely chop ½ cup of mussels.
  4. Grease a 12 inch Dutch oven with liquid or spray oil.
  5. Add minced mussels to the Dutch oven.
  6. Pour 2 cups of white wine on top of the minced mussels.
  7. Mince green onions until you have a ½ cup. Add to Dutch oven.
  8. Throw 8 sprigs of fresh parsley into the broth.
  9. Place ½ bay leaf on top of the fresh parsley.
  10. Chop the fresh thyme until you reach ¼ teaspoon. Put in Dutch oven.
  11. Add ¼ teaspoon of ground black pepper to the Dutch oven.
  12. Put butter into the liquid and place pot on hot coals.
  13. Bring the liquid to a full boil and boil for 3 minutes.
  14. Once that time has passed, add the mussels and cover with lid.
  15.  Cook for 10 minutes.
  16. Remove any mussels that did not open up and discard.

Serve the remaining mussels with some of the broth.