Smoked Musssels, Roast Red Pepper and Red Onion Tapas
Posted: Sun Nov 16, 2014 5:23 pm
Taking advantage of a great deal on farmed mussels I had a shot at smoking some for the boat. I started off cleaning them and then steaming them with white wine. When opened I removed them from the shells and put them back into the reserved liquid that I poured off leaving behind any sediment. I left them in the fridge overnite. I then fired up my Masterbuilt Smoker at 180 degrees charged with apple wood chips. When it was smoking good.
I then spread the cooled mussels on some stainless fish screen racks and smoked them for an hour. I then dropped them into some good Extra Virgin olive oil. At this point you could experiment with some herbs or garlic. To serve I used some jarred Roast Red Pepper cut into 1 inch pieces and added some diced red onion. I'm thinking this served on toast points could be a good luncheon or first course. They should keep a week, but I doubt they will have a chance!
I then spread the cooled mussels on some stainless fish screen racks and smoked them for an hour. I then dropped them into some good Extra Virgin olive oil. At this point you could experiment with some herbs or garlic. To serve I used some jarred Roast Red Pepper cut into 1 inch pieces and added some diced red onion. I'm thinking this served on toast points could be a good luncheon or first course. They should keep a week, but I doubt they will have a chance!
