Smoked Mussels

We were fortunate enough to have more family move back to Wisconsin. My brother and sister-in-law recently moved here from Chicago in a quaint little neighborhood located near some really fun restaurants, and one in particular called Cafe Hollander. After we first visited their home, we all decided to have dinner at the restaurant that is known for their comfort food, and their great beers. I was in love. When comfort food and great beer is involved, I am there. When I first reacted to their menu, I was not too surprised to see what was on there, and nothing was too uncommon, but one did catch my eye and that was their mussels with a variety of sauces, and that was what I ordered. They were good, and if you have never had mussels, fun to eat.

Smoked Mussels Recipe

I have made mussels in the past in somewhat of a classic sense, but this time I wanted to do something different with them, and as I typically do, experiment with that recipe. This when I thought about incorporating smoke into the mussels, and boy am I glad that I did.

Let’s get started.

Ingredients: [Print this Recipe]

  • 3 lbs of fresh mussels, inspected and scrubbed
  • 5 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 2 tbsp shallots, minced
  • 2 tbsp flat leaf Italian parsley, chopped
  • 1/2 cup of dry white wine
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • French bread, lightly toasted
  • Pecan wood chunks or chips, soaked in water for 4 hours

Begin by inspecting all of the mussels. When buying them fresh you want to make certain that they are all closed, and remain very cold until you are ready to clean and cook them. If there are any open, toss them, and if there are any that do not open during the cooking process, toss those as well.

Start by heating up your grill, or smoker. If you are using a grill, heat one side of the grill on high heat, and keep the other side on medium heat. If you are using your standard smoker, heat your coals, or get it brought up to temperature. If using a grill, add the wood chunks to a some aluminum foil and place above the heated source and let it begin to smoke.

When you are ready to begin, scrub all of the mussels under cold water. Get a large sheet of aluminum foil out, enough to house all of the mussels, and poke small holes through it. This will allow the smoke to move through it. Add all of them to some aluminum foil and transfer it to the grill or smoker. Let the mussels get fully penetrated by the smoke, and cook, roughly 10-30 minutes depending on your smoker. The mussels are fully cooked when all of the shells have opened.

Smoked Mussels Recipe

During this time, make the sauce. To a sauce pan, add the butter and olive oil and let them fully melt together. Toss in the garlic and shallots and cook for a couple of minutes.  Bring the temperature up to a higher heat. Add in the wine, cooking for about five minutes until it begins to reduce. Reduce the heat to a simmer and toss in the rosemary and thyme.

When the mussels are done, you are ready to plate and serve. To a serving bowl, or bowls, add in the mussels, then spoon over the wine sauce all over them. Shower them with fresh parsley, and serve with some toasted French bread to sop up that delicious sauce.

The result is nothing more that greatness. They had a great smokey flavor and took on the flavor of the buttery wine sauce. Super tender and delicious, they were nothing but fun to eat. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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