I have been pondering for a while how to hot smoke live mussels in the BS. Currently I steam them first on the hob then smoke them separately for a short while, I like my shellfish cooked on a medium to high heat for as short a time as possible and I have usually restricted use of my OBS to cold smoking shellfish.
Anyway, I came up with the method for the BS below which I was very pleased with.
Method:
1. Put the V pan, , tray, waterbowl (plus water) and two racks (on the lower shelves) in the BS, vent half - 2/3rds open.
2. Put a suitable heat resistant metal container in the middle of the upper rack. It must be colander-like, the bigger the holes the better. I used something similar in shape to:
http://www.amazon.co.uk/Joseph-Square-Colander-Red/dp/B000X1AUHO/ref=sr_1_2?ie=UTF8&s=kitchen&qid=1221219967&sr=1-2
although it is black enamelled metal, has more and bigger holes and is about 6 inches square. The mussels can be piled into this dish when smoking as there enough gaps between the shells for the smoke to penetrate.
3. Directly below the container mentioned above place a glass "pyrex" type heat resistant glass bowl of similar diameter.
4. Place 2 or 3 bisquettes (I would recommend apple or oak) in the smoke generator hopper plus bubba pucks etc.
5. Swith the BS on and turn the temperature control up to as high as it will go, whilst on my OBS the highest temperature possible when empty is about 320F, the max temp achievable when loaded as above is around 270 - 280F.
6.Whilst the BS is warming up prepare the live mussels (1 - 2 lb), removing any that are cracked or don't close on tapping etc. Wash thoroughly.
7. When the BS temp is approaching 270F load the first bisquette. Let it go the full 20 minutes, smoke from this will coat the pyrex dish with smoke residue.
8. Let the second bisquette load and just as it is starting to produce smoke open the door and load the mussels into the receptacle in 2. above. Do this as quickly as possible to minimise temperatue drop, hopefully no more than 30 - 40F.
9. Smoke for 20 - 40 minutes depending on preference, however leave the mussels in the BS for around 40 - 45 minutes in total.
10. The liquid from the cooking / smoking mussels will drop through the holes and be collected in the pyrex dish below, the smoke residue already on the pyrex dish will impart a nice smokey flavour on this liquid.
11. After 40 - 45 minutes take the mussels out of the smoker and put in a bowl, pour the liquid from the pyrex dish over the mussels.
12. Leave for a few minutes to cool somewhat then remove and discard any mussels that haven't opened. Add 1 - 2 oz butter and coarse ground black pepper to taste.
13. Transfer contents to a vacuum seal bag and seal, try to keep the mussels spread out to a single layer in the bag which will aid reheating. Place in a refrigerator for 24 -48 hours, no longer than 48 hours.
14. Mussels may be re-heated by boil in the bag or I have found the microwave works equally well!
15. Eat with crusty French bread, this is great for mopping up the juices!!
We probable eat mussels at least once a week, usually with garlic butter and pepper added. Hot smoked mussels make a nice variation to this. :)
Any suggestions / ideas for modifications welcome! ;)
Quote from: manxman on September 12, 2008, 06:19:53 AM
I have usually restricted use of my OBS to cold smoking shellfish.
Dude!!!! You come up with a recipe like that, and then tell us you only use your OBS for cold smoking fish!!!!! What are you smoking SILLY PUTTY? If you is it's Puff Puff Pass, Don't Bogart. LOL
QuoteDude!!!! You come up with a recipe like that, and then tell us you only use your OBS for cold smoking fish!!!!! What are you smoking SILLY PUTTY? If you is it's Puff Puff Pass, Don't Bogart. LOL
Hahaha ......... used my OBS for loads of both hot and cold smoked fish, it's the shellfish I have struggled with. The last time I did scallops they turned out like rubber erasures! :o :-[ ;)
Manxman;
This sounds like a winner. Once you got it to your satisfaction, would you mind if this went on the recipe site.
QuoteThis sounds like a winner. Once you got it to your satisfaction, would you mind if this went on the recipe site.
More than happy for it to go on the recipe site Habs, perhaps leave it here for a couple of days to see if anyone picks up on any omissions or errors or clear up any points that aren't clear?
I will re-read it a couple of times as well! ;)
I am always conscious that most people who visit the forum are on the other side of the pond and try to take that into account when posting. For example my understanding is that "rubbers" have a whole different meaning on your side of the pond to ours!! To us a rubber is something you erase pencil marks from a book.... you say erasure (?) we say rubber!! ;) :D
Don't take that serious. I was in pretty good humor this morning when I got home after a 12 hr shift. Then I went and had a trip to the Eye Doc. Can you say Sticker Shock!!! I thought I was getting a cheaper pair of glasses (My first pair) $400 I could buy another smoker for that. I guess my Hunting dog that I sold just became a SEEING EYE DOG as well.
By the way that sounds like a pretty good recipe. The closest thing to mussles I have around here is clams in the Mississippi.
Manxman;
Great. I was ready to send Olds the updated data, but this recipe (as is the one by Pachanga) is so unique I'll wait until this recipe is included, before sending the data to Olds.
I think it looks awesome...what a great and innovative idea with the "smoked bowl". Wow...how the heck did you come up with that Manx?
Quotehow the heck did you come up with that Manx?
It had crossed my mind a fair while ago that it may be a way of infusing a liquid with smoke flavour and it had been on my list of things to try. Also I think it was Habs who made a comment here on the forum along similar lines quite recently when someone asked about infusing olive oil or some other liquid with smoke flavour. That gave me an incentive to give it a try so HS can take some of the credit for it! ;) :D
Equally if it didn't work I could have put part of the blame on him!! ::) ::)
Quote from: manxman on September 13, 2008, 01:33:18 AM
Also I think it was Habs who made a comment here on the forum along similar lines quite recently when someone asked about infusing olive oil or some other liquid with smoke flavour. That gave me an incentive to give it a try so HS can take some of the credit for it! ;) :D
I don't know if I should get any credit. I was just throwing out thought, I would have never tried it myself. :)
Quote from: manxman on September 13, 2008, 01:33:18 AM
Equally if it didn't work I could have put part of the blame on him!! ::) ::)
If it didn't work, I would have done a search. deleted that post, and pretend I didn't know what you were talking about. ;D
Manx I have never tried smoking mussels but I do oysters once in awhile, usually already shucked. When we do them I usually put on some kind of rub, smoke at 250 for 45 minutes and eat. I am curious as to your wait time between the smoke and your consumption--smoke flavour penetration?
T2
Hahaha ......... used my OBS for loads of both hot and cold smoked fish, it's the shellfish I have struggled with. The last time I did scallops they turned out like rubber erasures! :o :-[ ;)
[/quote]
I share your scallop experience more than once. Some heat them fast with good results ??? but I have finally gotten some consistent results with slower and a IT temp at 135 F. Seems any more and it is eraser time. They seem cooked which is important to KS folks but not over cooked. Still working on the seasoning combinations to get some variations beyond sweet candy and bacon wrapped.
The rain held off enough for me to smoke some mussels to day, and they came out great. I have a grill wok similar to This Wok (http://www.amazon.com/Outset-QN70-Round-Copper-Nonstick/dp/B000EUR7L6/ref=pd_bbs_sr_6?ie=UTF8&s=home-garden&qid=1221338952&sr=8-6) but mine is porcelain, so I used that. My smoker would only get to 260°F, so I had to leave the mussels in for an extra 15 – 20 minutes. The liquid evaporated but with a little hot water I was able to "deglaze' the bowl.
This recipe is a definite must try. My only complaint is the quality of mussels I purchased. Now I have to try T2 oysters.
I feel like such a schmuck here, ManX.....we have mussels EVERYWHERE....zillions of them and I just can't seem to develop a taste for them. Wish I could...I'd be in mussel muncher heaven! It might be that I've just never had them done "right". I know that's the case with many folks who visit us, "hating salmon" and, after sampling salmon "done right", leave us with fishpacs loaded and anxious to try our recipes at home. NOT saying that I'll never like these "barnacle look-a-likes", just that so far they remind me of something I'd scrape off the bottom of my boat... :-\ I'm gonna watch for the final edition of your recipe and give them "one more try"....here's hopin'!! :) ThanX for the prescription!
I'm ready for this recipe Manx...Love steamed clams and mussels, and tried once in the smoker with mediocre results. Can't wait to try again! I can use mesquite, right? ;D
C
Quotesmoke flavour penetration?
Yes, that was the reason I left them for a while. Didn't try eating them straight out of habit really, as I let most things I smoke sit for at least 24 hours before eating. If anyone does try this recipe and eats them straight away let me know if it works out! ;)
QuoteI can use mesquite, right?
Hahaha....... no responsibility can be taken for the use of mesquite on this recipe!! ;)
QuoteI feel like such a schmuck here, ManX.....we have mussels EVERYWHERE....zillions of them
We have quite a lot of mussels around here plus thay are readily available in the shops. Usually have them with garlic butter but chilli and fresh cream is also nice, if not good for the arteries!! The smoked version has added another option. :)
Thanks for the PM Habs, the picture you sent is EXACTLY like the colander type bowl I used, I will check through the suggestions you made and PM you back tomorrow.
I use to go to an Italian restaurant, and they made the best mussels in a marinara sauce. I'm going to search for a similar recipe, and add about half the smoked mussels during the last 5 - 10 minutes.
Manxman;
That picture I sent you is what is called a grill wok. I have a round one that I use for cooking cubed vegetables on the grill. It also comes in handy for cubed meat when you don't want to use skewers.
QuoteThat picture I sent you is what is called a grill wok. I have a round one that I use for cooking cubed vegetables on the grill. It also comes in handy for cubed meat when you don't want to use skewers.
Yes, I bought it for cooking vegetables on the grill, couldn't remember the name of it through! Good idea regarding cubed meat, will try that sometime.
QuoteMy smoker would only get to 260°F, so I had to leave the mussels in for an extra 15 – 20 minutes.
I now have my BS in a purpose built vented small wooden shed and smoked the mussels on one of the very few blazing hot calm days we have had this summer .... no wind chill factor for once! ..... that may have given me a few extra degrees!
QuoteMy only complaint is the quality of mussels I purchased.
The liquid evaporated but with a little hot water I was able to "deglaze' the bowl.
Quite a lot of the shop bought mussels are of dubious quality, last time I bought some I rejected the first three packs I was offered!
When using shop bought mussels I always put them back in seawater for a day or so before cooking, they tend to dry out quite a bit if left out of water for very long. Then again, I am lucky, I live 200 yards from the sea!
If they have been out of water for a while very little juice comes off them sometimes, "deglazing" sounds like a good idea in such a circumstance.
I really like this recipe. The mussels get just the right amount of smoke. I hope to get another batch done this Wednesday. Also I never knew about the tip of tapping fresh mussels if they are open to see if they close.
I should have the recipe posted later this evening.
Thanks again.
Quoteshould have the recipe posted later this evening.
Note there will be a couple of minor modifications / suggestions in the version on the recipe site, will post a link here when finalised. :)
No problem.
Is this different from the PM you sent, at around 7 AM. I'll check back later.
QuoteIs this different from the PM you sent,
No, I was refering to the same modifications / suggestions I PM'ed you with Habs. Thanks. :)
Link to recipe site smoked mussels:
http://www.susanminor.org/forums/showthread.php?p=850#post850
Great! I didn't want to post the link until I knew everything was alright.
QuoteI didn't want to post the link until I knew everything was alright.
Everything fine by me Habs, good job done. :)