Smoked Mussels
Smoky mussels in white wine.
Jump to RecipeMussels in white wine are a classic - adding smoke makes them even better. The smoky broth with butter and garlic is incredible with crusty bread. It's a simple but impressive dish.
This is perfect for casual seafood dinners, appetizer courses, or anytime you want something briny and satisfying. The communal pot is fun for sharing.
Crusty bread for sopping up the incredible broth is mandatory. A light salad balances the richness. White wine to drink echoes the cooking liquid. Plenty of napkins needed.
Clean mussels thoroughly and discard any that don't close when tapped. The aromatics - shallots, garlic, parsley - create the flavor base. Good wine matters since it's a major component.
Mussels cook quickly and are done when they open. Discard any that stay closed. The smoker adds flavor to the broth as much as the mussels. Serve immediately while hot.
Ingredients
Instructions
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1
Clean the mussels by scrubbing the shells and removing any beards. Discard any mussels that are open and won't close when tapped.
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2
Place the mussels in a cast iron pan or smoker-safe skillet. Add white wine, butter, minced garlic, and diced shallots.
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3
Set your smoker to 350°F with Bear Mountain Apple Pellets for a light, quick smoke.
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4
Smoke until all the mussels open — about 10-15 minutes. Discard any that stay closed.
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5
Garnish with freshly chopped parsley and serve straight from the pan with crusty bread for dipping into the smoky broth.