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.
Glossary Terms
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.