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
have found a different way to have smoked mussels toss about 30 mussles into a kilwell smoker and smoke till they open then half shell them and put them into a wok add 1 by 270 ml tin of coconut cream, 1 packet of Thaisweet chilli & Lime WOK Creation. Toss mussels every minute or so for about 5 to 10 minutes then place on platter and pour excess juice over. serve with your favourite bread to soak up the juices. It is and absolute winner to add to your barbaque menu
Tigt lines & No Lies,
Hunty.
Smoked Mussels (compact Smoker)
I have been using the following recipe from Carl Scott "The Kiwi Smoker" and can heartily recommend it. Goes as follows:
Simmer mussels in a large pot until just opened, then throw away the unopenned ones.
Fold each mussel open so that it fits in the side it is still fixed to.
Remove beard and discard the opposite shell. Depending on size of the mussel pour half to one teaspoon of olive oil over each (this is easier if the mussels are placed on the smoker's rack first).
To each mussel add:
1 pinch of salt
1 pinch of brown sugar
sprinkling of ground pepper
Fill the burner to quarter full, place one smallhandful of your favourite sawdust on the smoker foor, and smoke.
Can be snacked straight from the smoker, My preference ids to cool them off in the fridge and then serve as a snack, if you are unfortunate to have visitors arrive.
FrankE
Quote: Originally posted by craysee on 30 October 2005I'm kind of a bit shy about eating anything that's already been steamed and put in a bowel. Sounds like a load of s**t to me!
If you want an easy but delicious way of smoking mussels just steam em open and put all the flesh in a bowel, 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
Smoked Prawns and Scallops
Tried something different the other day smoked prawns (must be uncooked and don,t add anything to them) and scallops . All I did was lay a strip of tin foil on the Kilwell smoker tray and poked about 20 holes in it and laid the pawns and scallops on the tin foil and using one of the trays filled with meths and smoked for about 5 to 10 minutes. Really great to add to our smoked mussells recipe.
Fish hard and eat well,
Hunty.
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