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smoked mussels and a score

lowercasebilllowercasebill Posts: 5,218
edited 7:21AM in EggHead Forum
the mussles are a hit every time i do them

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scored these from the neighbors who are moving into a retirement village

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Comments

  • Nice, I love mussels. I have never smoked them like that. Thanks for posting this.

    Nice score on the cookbooks.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Little ChefLittle Chef Posts: 4,725
    bill: Those look wonderful!! What kind of wood do you use? I haven't had smoked mussels in years!
  • i was excited to find the galloping gormet. apparently the book and i are so old the pictures are in black and white.. i loved his show ,, he [and Julia] getting tipsy on tv :laugh:
  • LDDLDD Posts: 1,225
    that's pretty cool... that book looks in great shape too.

    i personally haven't been into mussels for the last 7 years... ate too many on a trip down east (PEI)
    context is important :)
  • julies maine applewood, best part is the necesary constant tasting to get the smoke just right..
    eventually i figured out to wash my hands with a non perfumed soap run my finger on a mussel and then sniff ,,if the smoke smell was present on my fingers it was enough.
    even the squeemish at the mussles last night .. served with a trio of wegmans seafood sauces ,, mustard , remoulade and horseradish
  • bill,

    Mussels look amazing! I have to use my cataplana a couple more times but will try that soon. You know that the Galloping Gourmet was a Canuck show don't you.

    Steve

    Steve 

    Caledon, ON

     

  • Little ChefLittle Chef Posts: 4,725
    Thanks bill! We do have Julies applewood in stock! I'll have to give that a try soon! :)
  • maybe the smoked ones will help you get back into them?
  • i did not .. seriously all these years i thought he was just another drunken Aussie [as opposed to Canadian] .. looks like i better read up a bit ..
    and the mussels were a perect appetizer
  • Richard FlRichard Fl Posts: 8,081
    Nice looking snack. If you ever have any left over place them in a jar and cover with olive oil and keep in frig.
  • i did 3 bags and there were none left , have to keep some home next time.
  • He was English. Drunken all the same

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,081
    Assume 2# bags. Have you ever tried New Zealand Green Lips? Little firmer.

    Here is a dish we like and it is great for larger groups.

    Mussels, Red Curry, Noodles, Richard Fl.


    MiniEggfest2010-073Mussels4.jpg

    This dish was made for the Florida Mini Fest '10 and was split into 2 different evenings.




    INGREDIENTS:
    3 1/2 Lbs Black Mussels
    2 Lbs New Zealand Green Lip Mussels
    4 Tbs Minced Garlic
    2 Cups Cooking Wine, Sauterne
    Sauce:
    3 14 Ozs Cans Coconut Milk
    2 Cans Thai Red Curry Paste
    1/3 Cup Fish Sauce
    2 Tbs Indian River Rainbow Pepper
    Veggies:
    1 Large Red Bell Pepper
    1 Lb Marsh White Mushrooms or Shitake
    2 Medium Onions, Sliced long ways.
    6 Heads Baby Bok Choy, Sliced
    3 Long Oriental Eggplant, Diced
    **********
    1 16 Ozs Pkg Mung Bean Linguini style
    Equiptment:
    Wok W/cover




    PROCEDURE:


    MiniEggfest2010-067Mussels2.jpg

    1 Couple tablespoons chopped garlic, peanut oil, sautee, then add mussels and 1 cup wine. Cover boil 3-5 minutes. Add 1/2 premixed and cooked sauce, then the veggies which have previously been sauteed. Precooked the noodles for 5-7 minutes and added 1/2 the package.


    Yield: 6-8 Bowls.

    Recipe Type
    Main Dish, Pasta, Seafood

    Cooking Tips
    This recipe is for a double batch, but a regular recipe is enough for 6-8 people.
    This dish except the cooking of the mussels was done the day before and placed half in each of two baggies. The noodles need to be placed in a container with cold water and mixed to get them unstuck, just before placing in wok.

    Recipe Source
    Source: BGE Forum, Richard Fl, 2010/09/11
  • FlaPoolmanFlaPoolman Posts: 11,670
    bill,, steam them inside then smoke? My to do list is getting way too long
  • steaming on the egg is not worth it and if you smoke them in the shell they stick to the shell .. steam inside remove from shell let dry a bit as wet anything does not take smoke,,, they are good
  • Wow, I like it.

    I have not had smoked mussels, but I am sure they are great. If they are anything like smoked oysters, I think I will love them. I will have to try this method next time I pick up some mussels.

    I have steamed mussels on the grill in the past. I just put them in a foil roasting pan after cleaning. Threw in some white wine, onion, spices, covered and steamed for a few minutes. They were pretty good.

    Anyway, I will be sure to share pics when I get around to it. Thanks for sharing yours.
  • Mr HollowayMr Holloway Posts: 2,034
    Haven't tried mussels on the Egg yet.
    This method sounds very good, will give this a try
    Thanks for the post :)
  • only problem with my method is i end up eating too many of them right off the grid as i am smoking them.. i smoke early in the day and let them rest in the fridge to mellow until cocktail hour
  • you're welcome .. and do give it a try they make great appetizers for a holiday celebration or you can just snack on them along with a beer while you are egging something else
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