I've got a 5 pound bag of fresh farmed Canadian mussels. I want to cook them using the Slow 'N Sear. What do you guys recommend?
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Mussels - How do I cook thee?
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Founding Member & Owner of SnS Grills
- May 2014
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- Charlotte, NC
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Favorite wine = whatever is currently in the wine rack
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
What I do with clams and mussels is set up the Hasty-Bake for low and slow, get my cook side up to 225-250. Then I add just a little bit of smoke, not a ton, because I don't want the smoke overwhelming the shellfish. Throw it all on there and cook until the shells pop open. Any shell that doesn't pop open, I toss. I really don't do anything fancy. Serve with a nice white wine, preferably a white burgundy or a good Sauvignon Blanc .... crisp and acidic. Or, even better, a decent bottle of sparkling wine. And melted butter. Absolutely melted butter.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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I'd saute some diced bacon and onion in a cast iron skillet over the SnS until both are barely done. Move the skillet to the indirect side and toss in the mussels. Add enough dry sherry to come about 1/2 way up the mussels and let them braise uncovered ... stirring occasionally ... until they're open. Stir in a bit of butter, sprinkle on some fresh parsley, then serve immediately with your favorite wine.
Obviously, you won't be doing a 5 lb. bag in one skillet ... but you might if you have room for two cast iron skillets in that big 26" Weber of yours. Come to think of it, a decent size dutch oven would work well, too.
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Founding Member - Moderator Emeritus
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Author of the book Barbecue, fire and smoke
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I'm assuming you've cooked mussels in the kitchen before and are familiar with cleaning them, sorting out the bad ones etc. if so, you should cook them on direct heat, hot n fast. They shouldn't take more than 3-4 minutes. They're done when they open up.
Move them over to a bowl where you have mixed some olive oil, chopped parsley and garlic. Stir well, then serve directly with some bread and a good white wine. The oil+spice mix can easily be swapped out for a good chimichurri also.
Let me know if you want more details on anything. I like the previous suggestions in this thread for flavoring.
If if not on the grill I usually braise them in either beer + bacon or white wine and cooking cream.
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Originally posted by ecowper View PostOh, don't forget to pre-rinse those guys for a few hours. Unless you like 'em sandy. :-)
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
OK Sounds like as long as I cook em until the shells open the method can vary. In think I'll go with hot and fast with water in the reservoir at a high boil. Basically I'll steam them on the indirect side.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
-
Club Member
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There's a bbq place around the corner from me that features clams. As an add on you can get them with a garlic, white wine, cream sauce with, and this makes the dish, chunks of smoked pork belly. OH man should I say more.
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As they say, tastes vary. This is the best way I've made mussels, and it uses cream: http://www.foodnetwork.com/recipes/c...ls-recipe.html
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
It's too late for pork belly but YES you should say more!
Thanks for all the input folks! Pics will happen.
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Charter Member
- Aug 2014
- 2217
- Forest Park Il
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Weber 26
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I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
Here is my recipe.
INGREDIENTS- 1 lb fresh mussels
- 2 tbsps olive oil
- 1 tbsp butter
- 3/4 cup minced red onion
- 5 minced garlic cloves
- 1/2 pinch saffron
- 1 tbsp Italian seasoning
- 1 cup diced tomatos
- 1 cup decent white wine
- 1 tbsp lemon juice
- 8 to 10 oz of light chicken stock
- 1/2 cup half and half (room temperature)
- 1 tbsp +/- flour
- 1/2 cup chopped Italian flat leaf parsley
- kosher salt to taste
- pepper to taste.
INSTRUCTIONS- Scrub, debeard and rinse mussels discarding any mussels with shells that won't close when you squeeze them. If they don'e close it means they are dead and no good.
- In a medium sized pot over, heat the butter and olive oil over medium heat.
- Add red onions and 1/2 tsp of salt, sweat down until onions are almost soft. (3 to five minutes)
- Add garlic and sweat down until onions are translucent and garlic is soft. Be carful not to burn garlic. (another 3 minutes or so.)
- Add Italian seasoning, saffron and continue sautéing for another minute or so.
- Add tomatoes and lemon juice. Sauté until soft. (2 minutes or so)
- Add white wine, increase heat to medium high to a high simmer and reduce by half. Be careful not to over boil.
- Add chicken stock keeping a high simmer and reduce by a 1/4. Still being careful not to over boil.
- Reduce heat to low simmer.
- Add half and half and continue to simmer. Add flour to thicken if necessary.
- Add mussels and mix them in the sauce. Cover for 3 to 4 minutes.
- When shells open, taste one of the larger mussels to make sure they are done. It should be firm and tender and not rubbery.
- Garnish with the flat leaf parsley.
- Serve with nice garlic bread for dipping,
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Awesome troymeister I'm gonna print that recipe for a future try.
David Parrish can't wait to see what you come up with. Good luck.
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Steve B I hope you enjoy! I developed that recipe trying to duplicate a dish from one of our favorite restaurants in the Chicago area.
When you make them let me know how it works out for you.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
So far things aren't going to plan. Took too long to get them on the grill and my heat is at 247 F. Was wanting over 300 F.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
I ended up adding fully lit charcoal to get the heat back up to 275 F. I'm transferring pics right now. Coming soon!
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