When selecting mussels, Never choose a mussel that are chipped, broken, or damaged in any way. Also, never choose a mussel that is open. The mussels should be tightly closed and stored in a cool area where they can breathe. When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe, otherwise they might die before you cook with them.
2. Just before cooking, soak your mussels in fresh water. Soak them for 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside of their shells.
3. Most mussels have what is commonly called “A Beard,” also known as Byssal threads. This beard is comprised of many fibers which emerge from a mussel’s shell.
4. To remove this beard, using a dry towel, grasp the beard and give a sharp yank out and toward the hinge end of the mussel. This method will not kill the mussel. If you were to pull the beard out towards the opening end of the mussel you can tear the mussel on the inside of the shell, killing it. Discard the byssal threads.
5. Remove the mussels from the water. Do not pour the mussels and water into a straining device because the sand has sunk to the bottom of the bowl. Pouring the mussels and water into a straining device would cause you to pour the sand back on top of the mussels. Place these mussels into another bowl full of clean cold water.
6. Once the mussels have been soaked, use a firm brush to brush off any additional sand, barnacles, or other oceanic attachments. Rinse the mussels under cool tap water, and set aside. Dry with a towel before cooking.
August 5th, 2008 by admin
Filed under: Cooking With Smoke, Mussels | No Comments »
Ingredients
5 pounds split mullet
1 gal. water
3/4 to 1 cup kosher salt
1 cup firmly packed brown sugar
1 tablespoon onion powder
5 bay leaves, crushed
Pepper
Hickory wood chips
Garnish: fresh parsley
Saltines (optional)
Hot sauce (optional)
Lemon wedges (optional)
Preparation
1. Rinse fish.2. Combine 1 gal. water and next 4 ingredients in a large bowl, stirring until salt dissolves. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. (Cut off a small piece of fish, and fry it to determine degree of saltiness by tasting. Longer soak times yield saltier fish.)
3. Rinse fish, discarding brine mixture; pat fish dry with paper towels. Place fish on wire racks in roasting pans; cover with paper towels, and chill 2 to 3 hours or until dry. Rub 1 tsp. pepper on both sides of each fish.
4. Soak wood chips in water at least 30 minutes.
5. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
6. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line.
7. Place fish on upper and lower food racks; cover with smoker lid. (If smoking fillets, place skin sides down on racks.)
8. Cook 2 hours or just until fish flakes easily with a fork. Garnish, if desired. Serve with saltines, hot sauce, and lemon wedges, if desired.
Yield
Makes 6 servings
Prep: 5 min., Chill: 5 hrs., Soak: 30 min., Cook: 2 hrs. Disposable turkey roasting pans from the supermarket are great for brining the fish. If you can’t find mullet in your area, try mackerel, bluefish, amberjack, or even salmon–lower the smoking time for fillets rather than split fish.
