Smoked green lipped mussels

Mountain Mick · Post by **Mountain Mick** » Sat Feb 05, 2011 4:06 pm

Ideas on smoking N.Z green lipped mussels. smoke in shell or steam a little first to open them and then flavor with a marinated , like chilli, lime, garlic & white wine???? MM

I have this recipe

"If you want an easy but delicious way of smoking mussels just steam em open and put all the flesh in a bowl, add equal parts olive oil and sweet chilli sauce let them marinate overnight if you can wait that long. Lay them out on a biscuit tray ( make sure theyre not the wifes favourite ones, I did and now they are resigned to the garage, by my bed.

I use a stand up smoker and give them about an hour flipping them halfway, but im sure you could use one of those little meths ones. trick is not to get them too hot or it can dry them out that is where the oil comes in too, to keep them moist.

you can swap the chilli for any flavour you like eg garlic, bbq but sweet chilli is my favourite"

Buccaneer · Post by **Buccaneer** » Sat Feb 05, 2011 4:42 pm

Crush garlic and parsley stalks, add paprika and dry white wine , marinate mussels and cook open on the grill, eating as they come off.
Bucc

Mountain Mick · Post by **Mountain Mick** » Sat Feb 05, 2011 4:47 pm

Hi Bucc,

Thanks mate I will give it a go.MM

Buccaneer wrote:Crush garlic and parsley stalks, add paprika and dry white wine , marinate mussels and cook open on the grill, eating as they come off.
Bucc

remax · Post by **remax** » Tue Dec 24, 2013 8:27 pm

sounds pretty tempting, gotta love muscles.
on my NY resolution

billid · Post by **billid** » Wed Dec 25, 2013 1:37 pm

I have smoked (aussie) mussels in the shell in a weber kettle, lid on, apple wood pellets.
Taken them out when open, so only a very limited smoke.

Thought they tasted great.

And thanks for the reminder, must do it again!

Angryman65 · Post by **Angryman65** » Wed Dec 25, 2013 10:31 pm

billid wrote:I have smoked (aussie) mussels in the shell in a weber kettle, lid on, apple wood pellets.
Taken them out when open, so only a very limited smoke.

Thought they tasted great.

And thanks for the reminder, must do it again!

Would the same method work for oysters?
Haven't been able to eat Mussels since Expo in 88 when I got a dud one that gave me a hell of a work out.
Teach me for bagging the Kiwis about Rugby in their pavilion. The karma train did the haka on me well and truly.

billid · Post by **billid** » Sat Dec 28, 2013 11:44 am

Angryman65 wrote: Would the same method work for oysters?

don't know, haven't tried them this way.

let us know how they go!!!

Captain Cook · Post by **Captain Cook** » Sat Dec 28, 2013 4:43 pm

I open them manually, then mix garlic and sour cream together, (heavy on the garlic) sit the mussels on a tray with a bed of pool salt to keep them steady and spoon sour cream and galic onto them. Ithen finish with some flakes of parmesan.

Make sure the kettle is up to heat and smoking, cook for 5 - 7 minutes. You can do these on a gasser or Q on high heat for about 4 - 6 minutes indirectly

An alternative reciple is mix equal parts of fish sauce and water with a little bit of sugar added and completely disolved. place the mussels on a tray of pool sale to keep them steady and either smoke them in the kettle with high heat or is a gasser or Q until the just start to open about 3 - 4 minutes. Use a siringe to squirt a little of the fish sauce and water mixture into each mussel and cook/smoke for a further couple of minutes.

That should give you the basis of a few methods that you can build on.

Cheers

Captain

Smokey · Post by **Smokey** » Sun Dec 29, 2013 10:50 am

Angryman65 wrote:
billid wrote:I have smoked (aussie) mussels in the shell in a weber kettle, lid on, apple wood pellets.
Taken them out when open, so only a very limited smoke.

Thought they tasted great.

And thanks for the reminder, must do it again!
Would the same method work for oysters?
Haven't been able to eat Mussels since Expo in 88 when I got a dud one that gave me a hell of a work out.
Teach me for bagging the Kiwis about Rugby in their pavilion. The karma train did the haka on me well and truly.

Yes mate, A bit of smoke when making oyster killpatrick or the like is the bomb.

Angryman65 · Post by **Angryman65** » Sun Dec 29, 2013 11:49 pm

Smokey Mick wrote:
Angryman65 wrote:
billid wrote:I have smoked (aussie) mussels in the shell in a weber kettle, lid on, apple wood pellets.
Taken them out when open, so only a very limited smoke.

Thought they tasted great.

And thanks for the reminder, must do it again!
Would the same method work for oysters?
Haven't been able to eat Mussels since Expo in 88 when I got a dud one that gave me a hell of a work out.
Teach me for bagging the Kiwis about Rugby in their pavilion. The karma train did the haka on me well and truly.
Yes mate, A bit of smoke when making oyster killpatrick or the like is the bomb.

Thanks SM,
Will grab a bag ASAP and give it a crack. Don't mind a smoked oyster or natural or kilpatrick or with lime and black pepper or in a shot glass with vodka tomato juice and Tabasco or etc

urbangriller · Post by **urbangriller** » Wed Jan 01, 2014 10:34 am

On the half shell set in some pool salt on a pizza tray. A teaspoon of water with a little fish sauce on each one, then into the smoky kettle!

Chris

Nath · Post by **Nath** » Wed Jan 01, 2014 3:14 pm

Mmmm

Nath

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