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Traeger Smoked Mussels

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

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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!

My Notes

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