FOOD OF THE WEST
Open Fire Seafood Pot and Sangria This one pot recipe cooked over a campfire makes it an interactive experience, as you prepare it right before your guest’s eyes. More than that, it’s Instagram-worthy and an amazing way to spend time with loved ones. By MIKE
EDGAR
Photos By TWISTED TREE PHOTOGRAPHY THE SEAFOOOD 5 Lbs. Fresh Mussels 5 Lbs. Fresh Clams 4 Lbs. Snow Crab (Pre-Cooked, Frozen) 2 Lbs. 8/12 Shell on Prawn (8/12 indicates between 8 and 12 per pound) 18 WESTERN HORSE REVIEW July/August 2020
Any fish market will have all of these items. The crab will have to be thawed overnight in the fridge. Feel free to mix it up with other seafood like calamari, lobster, octopus – most any will work with this recipe. Ensure to rinse the mussels and clams in water prior to cooking, to remove any sand that may be inside.
