Kosovan-style Smoked Mussels

Ingredients

In the original French dish, Éclade de Moules, the mussels are cooked over a bed of pine needles, which imparts a distinct smoky flavor. However, in this Kosovan adaptation, we use a combination of local spices and a smoking technique to achieve a similar smoky taste. This modification allows us to incorporate Kosovan flavors and cooking techniques while still capturing the essence of the original dish. We alse have the original recipe for Éclade de Moules, so you can check it out.

• 2 kg (4.4 lbs) fresh mussels 2 kg (4.4 lbs) fresh mussels
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• Olive oil, for drizzling Olive oil, for drizzling
• Wood chips for smoking (such as applewood or hickory) Wood chips for smoking (such as applewood or hickory)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the mussels thoroughly, removing any beards and scrubbing off any dirt or debris.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the diced tomatoes, paprika, cumin, dried oregano, salt, black pepper, and chili flakes (if using). Cook for a few minutes until the tomatoes soften and the spices release their aroma.
4. 4.
   Add the cleaned mussels to the pot and pour in enough water to cover them. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the mussels open.
5. 5.
   While the mussels are cooking, prepare your smoking apparatus. If using a grill, preheat it to medium-high heat. If using a stovetop smoker, follow the manufacturer's instructions.
6. 6.
   Once the mussels are cooked, carefully transfer them to the smoking apparatus. Sprinkle the wood chips over the heat source and cover the apparatus with a lid or foil to trap the smoke.
7. 7.
   Smoke the mussels for about 5-7 minutes, or until they develop a smoky flavor and aroma.
8. 8.
   Remove the mussels from the smoking apparatus and serve them hot, drizzled with a little olive oil.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean the mussels before cooking by removing any beards and scrubbing off any dirt or debris. Discard any mussels that do not open during cooking, as they may be unsafe to eat.

Tips & Tricks

• If you don't have access to a smoking apparatus, you can achieve a similar smoky flavor by adding a few drops of liquid smoke to the broth while cooking the mussels.
• Serve the smoked mussels with crusty bread to soak up the flavorful broth.
• For an extra kick of heat, sprinkle some additional chili flakes over the smoked mussels before serving.
• Experiment with different wood chips for smoking to add unique flavors to the dish.
• If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether.

Serving advice

Serve the Kosovan-style Smoked Mussels as a main course accompanied by a fresh salad and crusty bread. Garnish with chopped parsley for a pop of color.

Presentation advice

Arrange the smoked mussels on a large platter, drizzle with a little olive oil, and sprinkle with additional paprika for an attractive presentation. Serve with lemon wedges on the side for squeezing over the mussels.