• 1 chorizo, sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, chopped
  • 2 Bay leaves
  • 1 stick celery, sliced
  • 1 tomato chopped
  • ¼ cup extra virgin olive oil
  • 1 kg Mussels, beards removed
  • 1 Stubbie of your favourite beer
  • 1 cup spring onions sliced
  • 1 cup parsley


  • In a large pot over a high heat (you want your pot or camp oven to be smoking hot!), add the chorizo, onion, garlic, bay leaves, celery, and tomato.
  • Carefully add the oil, and then quickly stir for 2 to 3 minutes.
  • Now you can add a pinch of salt and pepper, but be careful not to overdo it, chorizo and mussels are already naturally quite salty.
  • Now it’s time to add the cleaned mussels and the beer. Feel free to keep a beer spare for the cook!
  • Cover with tight fitting lid so that the liquid will create plenty of steam to cook the mussels in.
  • After five or six minutes or when mussels are opened and cooked, add parsley and spring onion, stir through and serve!
  • Enjoy this dish with a crispy cold beer, or a lovely bottle of white!


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