Mussels are delicious when simply steamed in garlic and white wine. This smoked mussels recipe combines steaming with smoking for a great appetizer. From Mike Stines‘ article “Smoking Succulent Shellfish”. Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.
Smoked Mussels Ingredients
- 1 to 2 pounds Blue mussels
- 2 cups dry white wine
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 shallot minced
- 4 springs fresh thyme
- 1 teaspoon crushed red pepper
- Add the wine, lemon juice, garlic, thyme and crushed red pepper flakes to a 6 1/2-quart stock pot. Fit a steamer basket into the pot and bring the liquid to a high simmer over medium heat.
- Scrub the mussels with a vegetable brush and remove the “beard” on the edge of the mussels (do not do this in advance, as removing the beard will kill the mussel).
- Put the mussels into the stock pot and tightly cover. Steam the mussels until they just open, about five to seven minutes. Drain in a colander. When the mussels are cool enough to handle, remove the meat from the shells—reserving the shells for presentation. Discard any mussels that do not open.
- Prepare the smoker for a 200 degrees F. cook using whatever wood you prefer. Smoke the mussels on a grill rack or smoking mat for 10 to 15 minutes. Do not overcook the mussels.
- Remove the mussels from the smoker. Place the smoked mussel in one half of the reserved shell and serve.
- (Any remaining mussels may be stored, covered and refrigerated, for up to three days. I usually store them in a good-quality olive oil).