Freshly smoked mussels will retain the white, fleshy colour and a firm texture. Steamed mussels are done when the shells open. The same goes for smoked mussels. Some recipes call for steaming the mussels first, which helps keep them moist while they absorb the smoky flavour, but steaming is optional. Serve them with butter or a creamy sauce with spiky tastes like garlic and lime.
- Skill level:
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Things you need
- 0.454 to 0.907kg. mussels
- Grill pan or tin foil
- Large pot
- Smoker box
- Wood chips
- Steaming liquid (water, white wine or seafood broth)
Soak the wood chips and sort the mussels. Immerse the wood chips in water for about 30 minutes. In the meantime, light the grill with charcoal on one side. Clean the mussels by removing the little beards that stick out from the shell. Discard any open mussels with open shells.
Steam the mussels. Bring a small amount of steaming liquid --- water, white wine or seafood stock --- to a boil in a pot, then cover. Steam the mussels until they open, about seven to 10 minutes.
Place wood chips over charcoal. When charcoal briquettes are grey and the heat is low, put the wood chips in the smoking box and place on fire. When the chips start smoking, put the grill rack back on the grill.
Put steamed mussels in smoking basket or grill pan. Place pan on grill on the side away from the heat. Cover the grill and allow smoke to penetrate the mussels, about 10 minutes. Close all vents on grill to reduce heat on fire.
Tips and warnings
- You do not have to steam the mussels. You can put the mussels on the grill, and cook until they are open, but take care that they do not dry out.
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