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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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to mdseaside on last edited by
mdseaside looks good man. Stock up when you can.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to mdseaside on last edited by
mdseaside those look great. What all goes into the brine?
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
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 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to mdseaside on last edited by
mdseaside thanks, that sounds great.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to mdseaside on last edited by
mdseaside
Great idea. Thanks for the recipe. Definitely gonna add this one to the list.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to mdseaside on last edited by
mdseaside Wish I could get them, sound great.
