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Traeger Smoked Mussels By Dennis The Prescott

Traeger Smoked Mussels By Dennis The Prescott

By Dennis Prescott

Wood-fired mussels meet rich garlic butter, fragrant apple cider, and fresh salsa verde in this Dennis The Prescott favorite. Just add grilled bread and crisp white wine to create the perfect late afternoon lunch.

Prep Time

15 Minutes

Cook Time

15 Minutes

Pellets

Alder

Ingredients

Number of people serving

4

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Units of measurement:
main
1/4 Cup butter
4 Clove garlic, minced
1 Cup apple cider
3 Pound Mussels, debearded, washed
1 Bunch Chives, fresh
1 Bunch Tarragon, fresh
1 Bunch Basil, fresh
1 Bunch chopped flat-leaf parsley
1 Clove garlic, chopped
1/2 lemon juice
To Taste salt and pepper
extra-virgin olive oil
2 Whole lemon wedges
As Needed Crusty bread

Step

  • 1

    When ready to cook, set the grill temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Heat a cast-iron (or oven-safe) pan over medium heat, and melt the butter. When melted, add the garlic and cook for 30 seconds (keep watch that it doesn’t burn), then pour in the apple cider and bring to a simmer. Add the mussels, cover with a tight fitting lid, and transfer to the Traeger. Cook for 8 –10 minutes, or until the mussels have opened (discard any mussels that do not open).

    350 ˚F / 177 ˚C

    00:10

  • 3

    While the mussels are cooking, crack on with the salsa verde. Combine the fresh herbs and garlic in a food processor (or high powered blender) and finely chop. Add the lemon juice and season with salt and pepper. With the blender running on low, drizzle in the olive oil in a slow & steady stream until thick and glorious.

  • 4

    Serve up those beautiful wood-fire kissed mussels with the salsa verde, lemon wedges, and crusty bread. Enjoy!

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