Smoked Mussels with Garlic
Fresh mussels are marinated in an aromatic garlic herb brine and then hot smoked. The smoke flavor from alder wood gives the mussels a deep, savory note. A classic seafood dish with Mediterranean character.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesScrub mussels thoroughly under cold water and remove beards. Discard any already open or damaged mussels.
Brining
1 hourDissolve salt, garlic, parsley, lemon juice, and pepper in 500 ml cold water. Soak mussels in the brine for 1 hour in the refrigerator, then drain well and brush with olive oil.
Smoking
45-60 minutesPreheat smoker to 90-110 °C with alder and lemon wood chips. Spread mussels on a rack or perforated tray and smoke until all shells are open and the mussels have taken on a golden-brown color.
Pro Tip
Discard any mussels that have not opened after smoking – they were no longer fresh before cooking.
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