Smoked Mussels
Fresh mussels are pre-steamed with an aromatic white wine herb brine and then refined in the smoker with beechwood. The gentle smoking gives the tender mussels a wonderfully smoky depth without masking their delicate seafood aroma. An elegant dish that is excellent as an appetizer or snack.
Ingredients(for 1 kg)
Instructions
Prepare mussels
15 min.Scrub mussels thoroughly under cold water and remove byssus threads. Discard any open mussels that do not close when tapped.
Steaming
5-7 min.Heat white wine, garlic, and thyme in a large pot. Add mussels, close the lid, and steam on high heat for 5-7 minutes until all mussels have opened. Discard any closed mussels.
Season and prepare for smoking
10 min.Remove mussel meat from the shells. Mix with sea salt, lemon zest, and olive oil. Preheat smoker to 105-115 °C.
Smoking
30-45 min.Spread mussels on a fine-mesh smoking grate or in a smoker tray. Smoke at 105-115 °C with beech and apple wood until a core temperature of 63-68 °C is reached and the mussels look golden brown.
Serving
5 min.Serve smoked mussels warm with baguette and aioli, or offer preserved in olive oil as antipasto.
Pro Tip
Only use live, freshly closed mussels. Discard any mussels that are already open before steaming and do not close when tapped. After smoking, the mussels can be preserved in olive oil and stored cool.
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