When the Finisterre crew got in touch, I wanted to create a meal, inspired by my favourite places to ramble and harvest, just a stones throw from my house. I’ve been big into mussels as a light summer meal and the very last of the wild garlic was still poking through by the river. We were able to forage vibrant green wild garlic leaves for the main dish (before taking a little break to hop in for a dip at a waterfall) and meadowsweet flowers that would make cordial for a refreshing drink.
Near to where the crew were camped up for the week is my absolute favourite spot for harvesting mussels (as well as a few different varieties of seaweed, like sea lettuce and nori when the season is right) and its also the perfect spot for a beach fire to cook them up on and set up for the night!
Wild cooking, on a beach, with fresh food, some big rocks as a tabletop and nice sunset is my absolute favourite way to cook. I was able to get lots of other bits for the meal from the kitchen garden of my dads ecolodge, the Gyreum, in Sligo. So even the food we didn't harvest that day was fresh out of the ground too- an array of potatoes cooked up in seawater, bay leaves and onions for the mussels and blackcurrants that made the drizzle for the cake.
The lot was cooked either over the flames that evening, either in a big cast iron pots or in the embers, but these recipes can be easily recreated using a bbq or with a conventional oven and stove top. Though eating it outdoors after picking it yourself definitely adds to the flavour!