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smoked mussels and a score
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lowercasebill
Posts: 5,218
the mussles are a hit every time i do them
scored these from the neighbors who are moving into a retirement village
scored these from the neighbors who are moving into a retirement village
Comments
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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 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
bill: Those look wonderful!! What kind of wood do you use? I haven't had smoked mussels in years!
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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:
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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.
SteveSteve
Caledon, ON
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Thanks bill! We do have Julies applewood in stock! I'll have to give that a try soon!
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maybe the smoked ones will help you get back into them?
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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 -
Nice looking snack. If you ever have any left over place them in a jar and cover with olive oil and keep in frig.
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i did 3 bags and there were none left , have to keep some home next time.
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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.
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:
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 -
bill,, steam them inside then smoke? My to do list is getting way too long
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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
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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. -
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
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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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