Smoked Mussels
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Had a couple of good low tides last weekend so went a collected some mussels. Steamed them till they opened then a quick brine and into the smoker then pressure canned then. Great just out of the jar or adds a little of flavor to chowder.
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Had a couple of good low tides last weekend so went a collected some mussels. Steamed them till they opened then a quick brine and into the smoker then pressure canned then. Great just out of the jar or adds a little of flavor to chowder.
mdseaside looks good man. Stock up when you can.
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Had a couple of good low tides last weekend so went a collected some mussels. Steamed them till they opened then a quick brine and into the smoker then pressure canned then. Great just out of the jar or adds a little of flavor to chowder.
mdseaside those look great. What all goes into the brine?
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Interesting!
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I have never tried smoked mussels before. Have had smoked oysters though, and really liked them.
They should be great. -
GWG8541 The brine is
4 cups water
1/2 cup Kosher salt
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbs. granulated garlic
1 cup brown sugar
Mix all together and bring to a boil.
remove from heat and add mussels.
Let then set for 10 minutes. Give a gentle stir a time or two.
Rinse under cold water.
Put on racks and let dry and cold smoke for 1 hour. Taste one and see
if you like the smoke level. A little less smoke is better than more.
Pack in 1/2 pint jars and add 2 Tbs. of canola oil and seal.
Pressure cook for 90 minutes at minimum 10 Psi. -
GWG8541 The brine is
4 cups water
1/2 cup Kosher salt
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbs. granulated garlic
1 cup brown sugar
Mix all together and bring to a boil.
remove from heat and add mussels.
Let then set for 10 minutes. Give a gentle stir a time or two.
Rinse under cold water.
Put on racks and let dry and cold smoke for 1 hour. Taste one and see
if you like the smoke level. A little less smoke is better than more.
Pack in 1/2 pint jars and add 2 Tbs. of canola oil and seal.
Pressure cook for 90 minutes at minimum 10 Psi.mdseaside thanks, that sounds great.
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Had a couple of good low tides last weekend so went a collected some mussels. Steamed them till they opened then a quick brine and into the smoker then pressure canned then. Great just out of the jar or adds a little of flavor to chowder.
mdseaside
Great idea. Thanks for the recipe. Definitely gonna add this one to the list.
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GWG8541 The brine is
4 cups water
1/2 cup Kosher salt
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbs. granulated garlic
1 cup brown sugar
Mix all together and bring to a boil.
remove from heat and add mussels.
Let then set for 10 minutes. Give a gentle stir a time or two.
Rinse under cold water.
Put on racks and let dry and cold smoke for 1 hour. Taste one and see
if you like the smoke level. A little less smoke is better than more.
Pack in 1/2 pint jars and add 2 Tbs. of canola oil and seal.
Pressure cook for 90 minutes at minimum 10 Psi.mdseaside Wish I could get them, sound great.
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https://youtu.be/2-bbYH_akHg?t=9 Say it frenchie!
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