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uk Eclade of Tregothnan tea smoked Cornish mussels

The idea of a beach bar-b-q is a heritage not unknown to residents of Cornwall. On a clear summer day just leading up to dusk, one could spot a dozen punters walking with a bucket like apparatus to the beach. Quick forage across the coast, gathering drift wood enough to create fire, and a handful of seafood to sit upon it makes an excellent free dinner, in the Great British Outdoors. The recipe here draws inspiration from an age old French (a la Rochelle) way of communal cooking using mussels smoking under a hay stack. The addition of tea gives a caramelized flavor to the locally gathered wild mussels and refreshes my distant memories of late evening gossip shares in the by lanes of Kolkata sipping on cups of masala Darjeeling chai and chomping on Fish Cutlets. Serves as Happy Meal to a family of four Ingredients

A large empty A4 sized baked bean tin lid cut out Some slices of stale bread A Dozen wild mussels Lots of drift wood, seaweed and edible sea lettuce 2 Tregothnan tea bags in envelopes (Preferably earl grey/Darjeeling) 4 Pods of Cardamom A few fronds of wild fennel leaves

Method: How to assemble the Bbq: 1. Secure the Baked bean tin in the sand. Place some dry drift wood and seaweed at the bottom. Place the slices of stale bread on the base. 2. Put four large mussels in a cross formation, hinge side up on top of the bread. Build the rest of the mussels around them. Continue in concentric circles until all the mussels are used up. (Should resemble a mountain of Ferrero rocher chocolates) 3. Scatter the rest of the drift wood and seaweed over the mussels in a thick layer .Tear the tea bags and scatter the leaves, cardamom pods and wild fennel leaves and dust evenly on the driftwood. 4. Set fire to the dry driftwood in various spots. 5. The fire should burn for about 10 minutes. The mussels start making a pop sound. When it has burnt away completely, waft away the ashes from the mussels. The heat should have opened the mussels discard any that have not opened. Scoop the mussels straight away with your fingers, accompanied by fresh bread, a gentle squeeze of lemon and some hearty apple cider. Masala chai and Cornish mussels..Chai Ho! P.s.The recipe can be replicated by using a variety of seafood like, Queen Scallops, Native Oysters and clams.