Best Smoked Mussels Recipes

PASTA WITH SMOKED MUSSELS AND CAPERS

Steps:

• Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
• When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
• Refresh leftovers with vinaigrette.

PASTA WITH SMOKED MUSSELS AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
• Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
• Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

STEAMED MUSSELS WITH COCONUT-GREEN CHILE BROTH AND BLACK PEPPER FRENCH FRIES WITH SMOKED RED PEPPER AIOLI

Steps:

• For the mussels: Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
• For the French Fries: Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
• For the Aioli: Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels.

PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD

Steps:

• In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.

PAN SEARED ARCTIC CHAR AND CULTIVATED MUSSELS IN A SMOKED TOMATO AND GREEN GARLIC BROTH WITH POSOLE

Steps:

• Green Garlic Butter: Place butter, garlic and cilantro in a food processor and process until smooth. Season with salt and pepper.
• Pan Seared Char: Heat olive oil in a large saute over high heat until almost smoking. Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 3 to 4 minutes or until just cooked through.
• Grilled Tomato Broth: Preheat grill pan or grill. Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop. Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes. Place the mixture in a food processor and process until smooth. Put the mixture into a clean saucepan and bring to a boil. Add the mussels and cook until all the mussels have opened, discarding any that do not. Remove the mussels to a bowl. Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper. Add the mussels back to the broth. Stir in posole.
• Assembly: Place 1 char fillet in the center of each shallow bowl. Ladle sauce over and around the fish. Divide the mussels among the bowls and sprinkle with chopped cilantro. Serve with crusty bread, such as a baguette.

HOT-SMOKED MUSSELS

Steps:

• Turn a grill on high heat. Put wood chips-we like apple or hickory-in a disposable pie tin and set it on the grill. Give the wood chips time to begin to smoke; depending on the size of your chips this may take anywhere from 2 to 8 minutes.
• Put the mussels in a large bowl and cover with cold water. Rinse them well and remove the small beard from each mussel. Drain the mussels and put them in a disposable aluminum lasagna pan.
• Put the pan of mussels on the grill and close the lid. Cook for 5 minutes. Lift the lid and quickly stir the mussels. Close the lid and smoke for another 5 minutes. At this point the mussel shells should be open. If not, close the lid and cook for 2 to 3 minutes more. Do not overcook or your mussels will be tough and stringy.
• Remove the pan from the grill and pour the contents into a large bowl. With the grill still on and the wood still smoking, cut the bread into thick slices and quickly grill each side. Put the grilled bread on a plate and serve alongside the smoked mussels.

SMOKED MUSSELS RISOTTO

Steps:

• Heat nonstick pan while chopping whole onion.
• Coat pan with olive oil spray and, with heat on medium high, saute onion until it begins to brown.
• In another pot, heat stock to a simmer.
• Rinse mussels in strainer under warm water; drain and cut in half.
• Chop whole pepper, and add to onion when onion has begun to brown. Stir and cook about 2 minutes.
• Add rice and wine to onion-pepper mixture, and cook over high heat about 1 minute longer, until wine has almost evaporated.
• Add 1 cup of the stock to the rice mixture, cooking over medium-high heat and stirring occasionally. When liquid has been absorbed, add another cup of stock, along with the tomato paste, stirring well to blend in paste. Continue adding stock and cooking, with occasional stirring, until rice is soft but still firm. With the last cup of stock, add the mussels to the mixture. Do not cook away all the liquid: the mixture should be slightly runny.

STEAMED MUSSELS WITH CHORIZO, SMOKED PAPRIKA, AND GARLICKY CROUTONS

Steps:

• Combine 3 Tbs. of the olive oil and the minced garlic in a small bowl and set aside. Position an oven rack about 4 inches from the broiler element and heat the broiler on high. In a 6-quart Dutch oven, heat the remaining 2 Tbs. olive oil over medium-high heat until shimmering hot. Add the onion and a pinch of salt and cook, stirring occasionally, until softened but not browned, about 3 minutes. Stir in the sliced garlic and cook until the edges of the onion begin to brown, about 1 minute. Stir in the smoked paprika and cook until fragrant, about 30 seconds. Add the tomatoes, wine, chorizo, and thyme and bring to a simmer, stirring occasionally. Stir in the mussels, coating them with the sauce mixture. Cover and cook, stirring 2 or 3 times, until the mussels have opened, 8 to 10 minutes. Meanwhile, arrange the baguette slices in a single layer on a rimmed baking sheet and brush them with the garlic oil, dividing the bits of garlic evenly among the slices. Sprinkle with salt and pepper and then broil, rotating the baking sheet as needed, until evenly browned and crisp, 1 to 2 minutes. Discard any mussels that have not opened. Serve the mussels with the sauce and the croutons. nutrition information (per serving): Calories (kcal): 820; Fat (g): 38; Fat Calories (kcal): 340; Saturated Fat (g): 9; Protein (g): 44; Monounsaturated Fat (g): 21; Carbohydrates (g): 60; Polyunsaturated Fat (g): 4.5; Sodium (mg): 1880; Cholesterol (mg): 95; Fiber (g): 3;

PASTA WITH SMOKED MUSSELS AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain. Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper. Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

SMOKED MUSSELS

Steps:

• To smoke the mussels in a stovetop smoker: Line the smoker with foil and wood chips according to the manufacturer's directions. Position the rack and add the mussels. Slide the lid closed and place the smoker over moderate heat. Cook for 20 to 30 minutes, or until the mussels have opened. Discard any that do not open. In a small bowl, mix together the mustard, brown sugar, and soy sauce. Remove the mussels from their shells, toss them in the sauce, and place them in a disposable foil pan. Place the pan into the smoker. Cover and cook over moderate heat for 15 minutes. Chill well before serving. To smoke the mussels in a covered grill: Soak 2 cups of wood chips in water for 30 minutes. Add the mussels to a shallow disposable aluminum pan. Light a gas or charcoal grill. When the coals are white-hot, drain the wood chips and scatter them directly on the coals, or place them in a small disposable aluminum pan and place the pan directly on the coals. Position the rack and place the pan containing the mussels on it. Cover the grill and cook until the mussels open. Remove the mussels, dicarding any that have not opened. In a small bowl, mix together the mustard, brown sugar, and soy sauce. Remove the mussels from their shells, toww them in the sauce, return them to the foil pan, and place it back on the grill. Cover the grill and cook for another 15 minutes, adding more wood chips if you placed the first chips directly on the coals, or to get a smokier flavor. Chill before serving. Leftover mussels can be mixed with a little mayonnaise and lemon juice to make a snack, salad, or cold appetizer,