Yesterdays Project: Smoked Marinated Mussels

[Sqwertz]

I used 3 lbs. The pre-smoke seasoning was a harrissa, olive oil,
thyme and rosemary mix - slap about a ts on each shell before
smoking. Then squirt on some of the reserved mussel juice which
will evaporate during smoking. Low smoke with post oak 145F about
45 minutes.


https://i.postimg.cc/qv1rJVxh/Mussels-Galore.jpg
https://i.postimg.cc/9QmVHFZH/Mussels-Ready-for-Smoking.jpg

Post marinade is a champagne viniagrette, more olive oil, and teh
leftover harissa pre-sauce.

https://i.postimg.cc/SNpkVGKs/Mussels-Smoked.jpg
https://i.postimg.cc/C13Y3GHc/Smoked-Mussels-Marinating.jpg

I just tasted them and they're pretty awesome.

-sw

[Thomas]

My favorite thing to eat is clams.
My least is mussels. I have had ones people say are fantastic, I thought they were horrible, even when I did the prep and cook.

[itsjoan...@webtv.net]

On Wednesday, April 12, 2023 at 3:34:21 PM UTC-5, Sqwertz wrote:
>
> I used 3 lbs. The pre-smoke seasoning was a harrissa, olive oil,
> thyme and rosemary mix - slap about a ts on each shell before
> smoking. Then squirt on some of the reserved mussel juice which
> will evaporate during smoking. Low smoke with post oak 145F about
> 45 minutes.
>

> https://i.postimg.cc/SNpkVGKs/Mussels-Smoked.jpg
>
> -sw
>
These look really good!

[jmcquown]

Yes, they do look good. I'm not really into smoked food but I'd give
those mussels a taste! My grill is a Weber Kettle charcoal grill. Not
really conducive to slow smoking anything. I also wouldn't know where
to find fresh black mussels to smoke.

Jill

[itsjoan...@webtv.net]

I wouldn't know where to find fresh black mussels either but it's easy to smoke
on a Weber kettle charcoal grill. I've done rubbed Boston butts on mine several
times.

[Bruce]

Please, there are more suited newsgroups for this kind of talk.

[Ed P]

On 4/12/2023 7:06 PM, Thomas wrote:

> My favorite thing to eat is clams.
> My least is mussels. I have had ones people say are fantastic, I thought they were horrible, even when I did the prep and cook.

Never cared much for clams. When I lived in CT, we used to go to a
restaurant about 50 miles away just to enjoy the mussels. Lots of
garlic and butter.

[jmcquown]

I buy frozen mussels in butter & garlic sauce. Nice.

Jill

[Sqwertz]

On Wed, 12 Apr 2023 18:53:27 -0700 (PDT),

itsjoan...@webtv.net wrote:

> On Wednesday, April 12, 2023 at 6:50:12 PM UTC-5, jmcquown wrote:
>>
>> On 4/12/2023 7:41 PM, itsjoan...@webtv.net wrote:
>>>
>>> These look really good!
>>>
>> Yes, they do look good. I'm not really into smoked food but I'd give
>> those mussels a taste! My grill is a Weber Kettle charcoal grill. Not
>> really conducive to slow smoking anything. I also wouldn't know where
>> to find fresh black mussels to smoke.
>>

> I wouldn't know where to find fresh black mussels either but it's easy to smoke
> on a Weber kettle charcoal grill. I've done rubbed Boston butts on mine several
> times.

They're not fresh. They're steamed and frozen for $1.99/lb (the
price hasn't changed on these for 21 years now). From Chile.

I often just thaw and eat them. But they hold up well to further
cooking if you're gentle. I often make a Thai red curry using
them. Or butter, wine, and garlic.

https://www.heb.com/product-detail/frozen-cooked-black-mussels/565435

-sw

[%]

jmcquown wrote:
> My grill is a Weber Kettle charcoal grill.  Not
> really conducive to slow smoking anything.
>

> Jill
>
Wrong again, princess, the Weber kettle works very well
for slow smoking.

Try the snake method -

https://perthbbqschool.com/how-to-the-snake-method/

[Thomas]

That snake is a really cool idea.

[%]

It works well, and you can really control the cooking
temp with the vents. Add one of those ambient temp
probes and you're good to go.

[itsjoan...@webtv.net]

On Thursday, April 13, 2023 at 2:49:40 AM UTC-5, % wrote:
>
> the Weber kettle works very well
> for slow smoking.
>
> Try the snake method -
>
> https://perthbbqschool.com/how-to-the-snake-method/
>

I had seen this method on "Cooks Country/America's Test Kitchen" a year
or two ago but had forgotten about it. Thanks, saved in recipe folder.

When I smoke pork butts on my Weber kettle grill I'd always mounded the
charcoal on one side, wood chips in a foil packet on top of the coals. Meat
on the opposite side with lid vents directly over the pork open about halfway
and bottom vents open about halfway. Maybe less on both vents and I'd get
a bit over two hours smoke drawn over the pork. After that time, the wrapped
Boston butt would go into a 325° oven for 3 hours and falling off the bone when
unwrapped.

[jmcquown]

On 4/13/2023 6:16 PM, itsjoan...@webtv.net wrote:
> On Thursday, April 13, 2023 at 2:49:40 AM UTC-5, % wrote:
>>
>> the Weber kettle works very well
>> for slow smoking.
>>
>> Try the snake method -
>>
>> https://perthbbqschool.com/how-to-the-snake-method/
>>
> I had seen this method on "Cooks Country/America's Test Kitchen" a year
> or two ago but had forgotten about it. Thanks, saved in recipe folder.
>
> When I smoke pork butts on my Weber kettle grill I'd always mounded the
> charcoal on one side, wood chips in a foil packet on top of the coals.

Hopefully you soak the wood chips, first!

[Hank Rogers]

Over the years, I've done the same, even with cheap no-name grills.

I wonder if her majesties weber may be defective.

If she calls them up, I bet they will send her highness a
replacement grill.

[itsjoan...@webtv.net]

On Thursday, April 13, 2023 at 6:34:47 PM UTC-5, jmcquown wrote:
>
> On 4/13/2023 6:16 PM, itsjoan...@webtv.net wrote:
> >
> > On Thursday, April 13, 2023 at 2:49:40 AM UTC-5, % wrote:
> >>
> >> the Weber kettle works very well
> >> for slow smoking.
> >>
> >> Try the snake method -
> >>
> >> https://perthbbqschool.com/how-to-the-snake-method/
> >>
> > I had seen this method on "Cooks Country/America's Test Kitchen" a year
> > or two ago but had forgotten about it. Thanks, saved in recipe folder.
> >
> > When I smoke pork butts on my Weber kettle grill I'd always mounded the
> > charcoal on one side, wood chips in a foil packet on top of the coals.
> Hopefully you soak the wood chips, first!
> >

Oh yeah! Those little wood chips would have just been a quick puff of smoke
if I hadn't.

[itsjoan...@webtv.net]

On Thursday, April 13, 2023 at 7:43:22 PM UTC-5, Hank Rogers wrote:

>
> itsjoan...@webtv.net wrote:
> >
> > When I smoke pork butts on my Weber kettle grill I'd always mounded the
> > charcoal on one side, wood chips in a foil packet on top of the coals. Meat
> > on the opposite side with lid vents directly over the pork open about halfway
> > and bottom vents open about halfway. Maybe less on both vents and I'd get
> > a bit over two hours smoke drawn over the pork. After that time, the wrapped
> > Boston butt would go into a 325° oven for 3 hours and falling off the bone when
> > unwrapped.
> >
> Over the years, I've done the same, even with cheap no-name grills.
>

I think my grill is the 22" size, but they have one called the Ranch/Ranch house. It's
30" inches across and I think I'd have to take out a bank loan to fill it with charcoal.

[%]

Yes, I've done brisket flats or points with the snake method
and have had the charcoal last for 8 hours or more with a fairly
steady 250 degree F cooking temp. The ambient temp probe with
a wireless remote monitor makes it really easy.

Similar to this one -

https://tinyurl.com/mpa7ss6c

You can monitor the meat temp and cooking temp from
a distance.

[%]

itsjoan...@webtv.net wrote:
> On Thursday, April 13, 2023 at 6:34:47 PM UTC-5, jmcquown wrote:
>>
>> On 4/13/2023 6:16 PM, itsjoan...@webtv.net wrote:
>>>
>>> On Thursday, April 13, 2023 at 2:49:40 AM UTC-5, % wrote:
>>>>
>>>> the Weber kettle works very well
>>>> for slow smoking.
>>>>
>>>> Try the snake method -
>>>>
>>>> https://perthbbqschool.com/how-to-the-snake-method/
>>>>
>>> I had seen this method on "Cooks Country/America's Test Kitchen" a year
>>> or two ago but had forgotten about it. Thanks, saved in recipe folder.
>>>
>>> When I smoke pork butts on my Weber kettle grill I'd always mounded the
>>> charcoal on one side, wood chips in a foil packet on top of the coals.
>> Hopefully you soak the wood chips, first!
>>>
> Oh yeah! Those little wood chips would have just been a quick puff of smoke
> if I hadn't.
>

I use wood chunks instead of chips, no soaking required.

[cshenk]

I've not tried smoked mussels but fresh ones are pleniful here.