Recipe by French’s Food Company
Cold-smoked Maine mussels, tossed in sweet BBQ sauce and skewered. Served cold.
Ingredients:
2.3 kg (5 lb) Maine mussels, live and washed
30 ml (2 tbsp) salt
250 ml (1 cup) sweet BBQ sauce
Directions:
- Steam mussels on high heat in a covered large pot until shells open and the meat is just firmed up. Do not overcook.
- Remove the mussels from their shell, reserving the juice.
- Spread mussel meat on a parchment-lined sheet pan and sprinkle with salt.
- Place the sheet pan in smoker on very low (or no) heat, depending on desired smokiness. Ensure that the mussels do not dry out.
- Mix the sweet BBQ sauce with approximately 125 millilitres (half a cup) of strained mussel juice, and toss the smoked mussels in the sauce.
- Skewer mussels lengthwise, with four to five per skewer, and serve chilled.
