Smoky Mussel Delight

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) pine needles 1 cup (240ml) pine needles
• 1 cup (240ml) seaweed 1 cup (240ml) seaweed
• 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

1. 1.
   Clean the mussels thoroughly, removing any beards and debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, combine the white wine, minced garlic, salt, and pepper. Bring to a simmer.
3. 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.
4. 4.
   Remove the mussels from the pot, reserving the cooking liquid.
5. 5.
   Preheat a grill or barbecue to medium-high heat.
6. 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.
7. 7.
   Arrange the cooked mussels on top of the pine needles and seaweed, ensuring they are tightly packed together.
8. 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.
9. 9.
   Once the flames have subsided, carefully remove the charred pine needles and seaweed from the mussels.
10. 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.