Éclade (mussels roasted under pine needles)
This is a traditional Charentais recipe: “Éclade” is mussels cooked on a pinewood fire, served with white wine and bread spread with butter.
The “éclade” is a typical Charentais dish, originating from the island of Oléron. It is perfect for outdoor barbecues in the summer and offers a unique flavour to mussels.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Total20 min
- DifficultyEasy
- CostBudget
- Cooking methodbarbecue
- Estimated cost$1.95 $0.49 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
Ingredients
people
- $1.49
- $0.46
Prices from US supermarkets for 1 of 2 ingredients; Belgian prices for the rest.
Directions
- Moisten the board to prevent it from burning, and place it directly on the ground in a safe location. ≈ 3 min
- Arrange the mussels in a spiral pattern, with the opening facing downwards and the tips pointing upwards. Use aluminum foil or a few large skewers to support the mussels, preventing them from being filled with ash. ≈ 3 min
- Cover the mussels with a generous pile of dry pine needles (preferably brown in color). Be sure to use at least 30 cm of needles to ensure even cooking. ≈ 3 min
- Turn the mussels away from the wind. The fire slowly spreads across the mussels, which “sing”. ≈ 3 min
- Once all the ashes have settled, after about 5 to 7 minutes, gently break up the mussels using a suitable tool. The mussels will cook in their own juices.
- Take the mussels, place them on a table, and open them with a knife. Enjoy them with dry white wine and slices of bread spread with salted butter. ≈ 3 min
The bill
Éclade (mussels roasted under pine needles)
- Enough mussels for everyone at the table.$1.49
- dry white wine, country bread, and salted butter (for accompaniment)$0.46
Total$1.95
that's $0.49 per person
Estimated price; varies by store.
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