Recipe
Smoky Mussel Delight
Savor the Essence of the Sea with Smoky Éclade de Moules
4.3 out of 5
Indulge in the rich flavors of French cuisine with this traditional dish, Éclade de Moules. This recipe showcases the natural sweetness of mussels, enhanced by a smoky aroma and a touch of earthiness.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Paleo
Allergens
Shellfish
Not suitable for
Vegan, Vegetarian, Nut-free, Shellfish allergy, Low sodium
Ingredients
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2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
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1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 cup (240ml) pine needles 1 cup (240ml) pine needles
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1 cup (240ml) seaweed 1 cup (240ml) seaweed
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 10g, 1g
- Protein: 35g
- Fiber: 2g
- Salt: 2g
Preparation
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1.Clean the mussels thoroughly, removing any beards and debris. Discard any mussels that are open or damaged.
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2.In a large pot, combine the white wine, minced garlic, salt, and pepper. Bring to a simmer.
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3.Add the cleaned mussels to the pot and cover with a lid. Cook for about 5 minutes or until the mussels open. Discard any mussels that remain closed.
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4.Remove the mussels from the pot, reserving the cooking liquid.
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5.Preheat a grill or barbecue to medium-high heat.
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6.Spread the pine needles and seaweed in a circular pattern on a heatproof surface, such as a large baking sheet or a clean grill grate.
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7.Arrange the cooked mussels on top of the pine needles and seaweed, ensuring they are tightly packed together.
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8.Carefully ignite the pine needles and seaweed using a long-handled lighter or a match. Allow the flames to engulf the mussels and continue burning until the flames subside.
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9.Once the flames have subsided, carefully remove the charred pine needles and seaweed from the mussels.
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10.Serve the smoked mussels on a platter, drizzling them with the reserved cooking liquid.
Treat your ingredients with care...
- Pine needles — Ensure that the pine needles are dry and free from any chemicals or pesticides. Collect them from an area with clean air and avoid using pine needles from ornamental trees.
- Seaweed — Choose edible seaweed varieties such as dulse or kombu. Rinse the seaweed thoroughly to remove any sand or debris before using.
Tips & Tricks
- For a smokier flavor, you can add a small handful of wood chips to the grill or barbecue.
- Serve the Éclade de Moules with crusty bread to soak up the flavorful cooking liquid.
- Experiment with different types of seaweed to add unique flavors to the dish.
- If you don't have access to pine needles, you can use untreated cedar planks as a substitute for smoking the mussels.
- To enhance the garlic flavor, you can infuse the white wine with garlic cloves before adding the mussels.
Serving advice
Serve the smoked mussels as a main course accompanied by a fresh green salad and a glass of chilled white wine. Provide small bowls for discarded mussel shells.
Presentation advice
Arrange the smoked mussels in a circular pattern on a large platter, with the charred pine needles and seaweed removed. Garnish with fresh herbs such as parsley or chives for a pop of color.
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