Starring an exceptionally flavoured broth featuring gut-friendly miso, this soup proves embracing the great outdoors can play beautifully on your palate without being fussy. If visiting the coast, look for fishermen bringing just-harvested shellfish to shore. Or bring them from home in a bowl covered with a damp paper towel and placed in a cold cooler. You could also use a combination of mussels, clams, and even oysters. Serve with chunks of crusty bread.
Gently tap mussels and clams with open shells against the countertop. Discard any that do not close their shells within a few minutes or that have cracked shells. To avoid serving gritty soup if using wild shellfish (farm-raised clams and mussels are usually cleaned and flushed of sand before they’re sold), submerge clams or mussels in bowl of cool water. Leave them to soak for at least 30 minutes.
While underwater, they will breathe and filter the water, which will begin to push out any sand or other ocean grit from inside their shells. Adding about 1/4 cup (60 mL) flour to the soaking liquid can help speed up the removal of sand or grit.
Lift shellfish from water and scrub shells to clean any grit from the outside surface. Remove beards from mussels using tweezers.
In large saucepan over medium heat on camp stove or in Dutch oven placed on grill grate set over a campfire, melt butter. Add shallots, garlic, and ginger; heat for 2 minutes, stirring often. Add black pepper and chili flakes, if using; heat for 30 seconds. Add wine and boil for 2 minutes. Add 3 cups (750 mL) water and bring to a boil. Add mussels or clams and return to a boil. Reduce heat to medium, cover, and cook until shellfish open, 4 to 6 minutes.
Remove mussels or clams from broth with tongs or slotted spoon and place in large bowl; let stand until cool enough to handle. (Discard any unopened mussels or clams.) Remove meat from shells; discard shells. (May also be served with shells.) Return any juices to pan.
In small bowl, combine miso with 1/4 cup (60 mL) of the broth; stir into smooth paste. Set aside.
Place potatoes in pan and simmer until tender, about 20 minutes. Whisk miso paste into simmering broth. Stir in spinach and heat just until lightly wilted. Stir in lemon juice.
Divide mussels or clams among 4 bowls. Ladle soup mixture over shellfish and garnish with green onions.
This recipe is part of the Outdoor Eats collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.