Steps

• Step 1

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

  350 ˚F / 177 ˚C

• Step 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 (keeping watch that it doesn’t burn), then pour in the apple cider and paprika, and bring to a simmer.

  Ingredients

  • 1/4 Cup butter

  • 4 Clove garlic, minced

  • 1 Cup apple cider

  • 1 Tablespoon smoked paprika

• Step 3

  Add the mussels, cover with a tight-fitting lid, and transfer to the Traeger. Cook for 8 to 10 minutes, or until the mussels have opened (discard any mussels that do not open).

  00:10

  350 ˚F / 177 ˚C

  Ingredients

  • 3 Pound mussels, cleaned and scrubbed

• Step 4

  While the mussels are cooking, prepare the salsa verde. Combine the fresh herbs and garlic in a food processor (or high powered blender) and finely chop.

  Ingredients

  • 1 Small bunch fresh chives

  • 1 Small bunch tarragon

  • 1 Small bunch basil

  • 1 Small bunch flat-leaf parsley

  • 1 Clove garlic, peeled and roughly chopped

• Step 5

  Add the lemon juice and season with salt and pepper. With the blender running on low, drizzle in the olive oil in a slow and steady stream until thick and glorious.

  Ingredients

  •  Half of a lemon, juiced

  • To Taste sea salt and freshly cracked black pepper

  • 3/4 Cup extra-virgin olive oil

• Step 6

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

  Ingredients

  •  fresh lemons, for serving

  •  crusty bread, for serving