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Homemade Smoked Mussels

Mussels lightly poached then smoked with mesquite. Delicious,
Course Appetizer
Cuisine Canadian
Keyword Mussel Recipes, Mussels, Smoked, Smoking
Total Time 1 day 45 minutes
Servings 24 mussels
Author Chef's Notes

Ingredients

Court Bouillon

  • 1 L Water
  • 1 cup White Wine
  • 2 Bay Leaves
  • 12 Peppercorns
  • ½ cup Sliced Onion
  • ¼ cup Sliced Celery
  • 2 teaspoon Kosher Salt
  • 2-3 Sprigs of Parsley

Smoked Mussels

  • 1 lb Mussels
  • ½ cup Sunflower Seed Oil

Instructions

Court Bouillon

  • Boil for 5 minutes then strain.

Smoked Mussels

  • Gently simmer the mussels in court bouillon for about 10 minutes or until all of the mussels are open.
  • Remove the mussels from the court bouillon and smoke them with mesquite wood chips on 275°f for 30 minutes.
  • Remove the mussels from their shells, and put them in a glass container and cover with the oil.
  • But the mussels in the fridge for 24 hours before serving.