Smoked Mussels
Smoky mussels in white wine.
Jump to RecipeMussels in white wine are a classic - adding smoke makes them even better. The smoky broth with butter and garlic is incredible with crusty bread. It's a simple but impressive dish.
This is perfect for casual seafood dinners, appetizer courses, or anytime you want something briny and satisfying. The communal pot is fun for sharing.
Crusty bread for sopping up the incredible broth is mandatory. A light salad balances the richness. White wine to drink echoes the cooking liquid. Plenty of napkins needed.
Clean mussels thoroughly and discard any that don't close when tapped. The aromatics - shallots, garlic, parsley - create the flavor base. Good wine matters since it's a major component.
Mussels cook quickly and are done when they open. Discard any that stay closed. The smoker adds flavor to the broth as much as the mussels. Serve immediately while hot.
Ingredients
Instructions
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1
Clean and debeard mussels. We recommend Killer Hogs BBQ Rub for best results.
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2
Place in cast iron pan.
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3
Add wine, butter, garlic, shallots.
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4
Smoke at 350°F until mussels open.
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5
Garnish with parsley.
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6
Serve with crusty bread.