Traeger Smoked Mussels
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 Min
Cook Time
15 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Butter Sauce
| 1/4 Cup | butter |
| 4 Clove | garlic, minced |
| 1 Cup | apple cider |
| 1 Tablespoon | smoked paprika |
main
| 3 Pound | mussels, cleaned and scrubbed |
| fresh lemons, for serving | |
| crusty bread, for serving |
Salsa Verde
| 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 |
| Half of a lemon, juiced | |
| To Taste | sea salt and freshly cracked black pepper |
| 3/4 Cup | extra-virgin olive oil |
Steps
1
When ready to cook, set Traeger 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 (keeping watch that it doesn’t burn), then pour in the apple cider and paprika, and bring to a simmer.
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).
350 ˚F / 177 ˚C
00:10
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.
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.
6
Serve up those beautiful wood-fire kissed mussels with the salsa verde, lemon wedges and crusty bread. Enjoy!
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