Smoked Mussel Spread Recipes
PASTA WITH SMOKED MUSSELS AND CAPERS
Steps:
- Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
- When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
- Refresh leftovers with vinaigrette.
SMOKED MUSSEL ROLL
Provided by Sara Dickerman
Categories appetizer
Time 15m
Yield Makes 12 servings as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- Prepare a sheet pan by lining it with aluminum foil, shiny side up, and coating it with a light film of nonstick spray.
- Mix cream cheese, mayonnaise, Worcestershire, onion, Tabasco and celery salt. Spread mixture onto pan to form a rectangle about 8 1/2 by 11 inches. Sprinkle with chopped mussels. Wrap with plastic film and refrigerate overnight.
- The next day, remove the plastic, gently lift one long side of the cheese from the foil and roll into a log. Neaten the ends with a butter knife dipped in warm water. Sprinkle with chopped celery leaves. Serve with crackers, endive or celery.
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- Make sure all the mussels are clean. You can debeard them now or do as I do and cut the beard off after I'd steamed the mussels. Bring the vermouth and water to a boil and add some mussels in a single layer. Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened mussels to a bowl or baking sheet and add more fresh ones until you've steamed open all the mussels.
- Strain the cooking liquid through a paper towel or cheesecloth (to remove all the debris) into a bowl. Set aside.
- Use a small, sharp knife to remove the mussels from the shells, trying your best to get the little "scallop" muscle that holds the mussel in its shell -- it's tasty! Use the knife to cut off the beard if you have not done so already. When it's done, drop each mussel into the strained broth. Make sure all the mussels soak for at least 20 minutes.
- Fire up the smoker. I use alder wood, and I like the temperature to be around 145°F. Keep in mind mussels are small, so you will need a pretty fine grate to prevent them from falling through. I use dehydrator grates. Smoke the mussels for 90 minutes to 2 hours -- you don't need a whole lot of time here, just enough to get a smoky flavor without overcooking the mussels. Don't let the smoker get too hot!
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