Recipe & Photos by Gloria Goñi

Utilize the Barebones Cowboy Grill and Wok to cook three delicious recipes showcasing the freshest fish, shellfish, and seaweed sourced straight from the sea. For tips & tricks on how to forage for seaweed and shellfish, read the foraging guide.

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How to Make
Cowboy Wok Mussels 'a la Galega' (Galician style)

Ingredients

• 1-2 ounces decent-sized mussels
• 3 small-medium firm potatoes (red/yellow), cubed
• 3-4 cloves of garlic, diced
• ½ cup of finely chopped parsley
• 4-5 teaspoons of Spanish Pimeton Ahumado (Spanish smoked paprika)
• ½ cup of olive oil
• Salt to taste

Materials

• Cowboy Wok
• Cowboy Grill Tongs
• Enamelware Plates

Instruction

1. Clean the mussels using salt water. Bring them to a quick boil or steam so they open up. Rinse them (remove sand) and cool them under cold freshwater. Take them out of their open shells, removing the tough muscle that shuts the two sides and the ‘beards’ attached to the rock. Put the clean mussels aside and pat dry them. Place them in a bowl that can be chilled. Add the paprika (3 or 4 teaspoons) with a little oil and mix it all in the bowl. Keep them cool.
2. Fire up the Cowboy Wok with a good set of coals beneath and a side fire to keep the temperature up.
3. Dice the potatoes into small cubes, chop the garlic finely, and mix in a bowl with olive oil. Grease the hot Cowboy Wok with extra olive oil and fry the potatoes and garlic. Add salt to taste. Once the potatoes and garlic are close to being done (sample to taste), add the mussels with the paprika and a bit of extra oil. Mix all the ingredients so the paprika-laden oil coats all the potatoes. Keep turning until all the ingredients are piping hot.
4. Transfer to a serving dish and add chopped parsley and 1-2 extra teaspoons of smoked paprika to the top. Serve hot.

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How to Make
Cowboy Wok Steamed Rockfish in Cedar & Seaweed Wraps

Ingredients

• 2 filets of medium-sized rockfish
• 4 blades of thick brown kelp (brown kelp of bull kelp)
• 4 cedar wraps with twine
• Olive oil
• 1 lemon
• Salt & pepper to taste

Materials

• Cowboy Wok
• Cedar Wraps
• Twine
• Cowboy Grill Tongs
• Enamelware Plates

Instructions

1. After harvesting the kelp, select large firm blade sections to wrap individual fish filets. Soak them in clean, salty water and remove any creatures that may be growing on them (amphipods, little snails, nudibranchs, etc.)
2. Soak cedar wraps in salty water.
3. Cut rockfish into sizes that will fit into your seaweed wraps.
4. Assemble your wraps:

1. To cook, you can place the assembled wraps directly on the Cowboy Wok (use the edges while the potatoes and mussels cook in the middle).
2. Cooking times vary depending on the thickness of your filets, how well cooked you like your fish, and the heat of your fire, but you want to see steam come out of the cedar wrap to ensure fully steamed fish. Cooking times of 10-15 minutes are ‘normal’.
3. Once cooked, remove from the grill and open up to serve. (The kelp may be a bit chewy--you don’t need to eat it.) The fish should be moist and flavorful. Add a squeeze of lemon and a bit of virgin olive oil just before serving.

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How to Make
Grilled Curried Mussels and Barnacles with Noodles

Ingredients

• 1-2 ounces medium-sized mussels
• A handful of Gooseneck barnacles
• 1-2 baby bok choy
• 1 red pepper
• 2-4 cloves garlic
• ¼ cup fresh ginger, finely chopped
• 1 cup of Ulva (sea lettuce) seaweed
• Curry paste (to taste)
• 1 can of coconut milk
• 1 pack of high-quality Asian noodles
• A few fresh oregano leaves
• Olive oil
• Salt & pepper to taste

Materials

• Barebones Cowboy Grill
• Cowboy Grill Grate
• Cowboy Grill Chain Kit
• Long Handle Wok
• Dutch Oven
• Cowboy Grill Steel Skewers
• Enamelware Bowls
• Enamel Stock Pot

Instructions

1. Clean the mussels and the barnacles using salt water. Bring a Dutch oven of water with salt and a couple of oregano leaves to boil. Boil the mussels and barnacles for 5 minutes or until the mussels open up. Rinse them (remove sand) and cool them under cold freshwater. Take them out of their open shells by removing the tough muscle that shuts the two sides and the ‘beards’ they have to attach to the rock. To clean the barnacles, separate the shelly head from the leathery neck and cut away the muscle. Put the clean mussels and barnacles aside and pat them dry.
2. Clean the seaweed in salty water and chop it finely. Put aside.
3. Place the mussels on steel skewers and coat lightly with oil and salt. Put aside.
4. Once the grill is ready with hot coals, grease the grill screen and roast the peppers and bok choy whole. As they char, turn them to cook on all sides. Once grilled, take them out and place them into a bowl to cool. Once cool, chop them into bite-size pieces.
5. As the veggies are close to being done, lightly grill the mussels to give them a smoky flavor and to harden up the outsides. (A few minutes on each side is enough.) Once lightly grilled, take them off the grill and place them into a separate bowl with the cooked Gooseneck barnacle necks (those do not need to be grilled).
6. Place the Long Handle Wok over the grill and add oil to coat it well. Once hot, sauté the chopped garlic. As the garlic cooks, add the ginger and mix well.
7. Once those are cooking, add the chopped bok choy and pepper and cook.
8. Using an amount of curry paste to your liking, mix lightly with a bit of water and pour over the cooking veggies. Bring the mix to a boil, adding water to maintain the desired thickness. Add salt and pepper to taste.
9. Once you have the mix bubbling, add the coconut milk and mix thoroughly. Adjust the amount of water to your desired consistency and taste. As the mixture heats, add the mussels and barnacles, and steam to piping hot.
10. Bring some salted water to a boil in a separate enamel pot and cook your noodles to taste. Once ready to eat, serve noodles in a bowl.
11. Add the curried mussels and barnacles to the bowl. While hot, add the finely chopped clean seaweed to the top for garnish and taste.

About

Gloria Goñi is a photographer, writer, and unbounded dreamer. Finding great satisfaction and joy in fishing, hunting, foraging, and harvesting her own food, Gloria incorporates these topics and many other curiosities into her creative work. Despite her Spanish roots and insatiable travel bug, Gloria finally settled in Montana with her trusty Aussie-doodle, Berto. Together they fish, hunt, and photograph their adventures one river or mountain at a time. Follow along with La Pescadora for more wild adventures.  Gloriagoni.com