Here's an idea that will satisfy the seafood lovers in the group...
What you will need;
enough fresh mussells to serve a dozen or so per person. Cleaned & de-bearded.
One medium onion, coarsley chopped
5 or 6 cloves garlic, pressed/minced. (or more if you like).
2 lemons and 1 lime, halved.
1c coarse chopped celery
1 can medium can clam juice.
2-3 tbs butter
1/3 cup white wine
Several dashes Tony Cacheres cajun seasoning to taste.
I have a large wok shaped pan and a side burner on my grill, so I do everything outside...
First, get a good foil packet of whatever wood you like started on the grill. I use an 80/20 mix of apple and oak.
Combine liquid ingredients and butter in pan and heat until butter melts. Add garlic, onion and celery, shake in some Tony's and bring to a slow simmer. Add mussells and squeeze lemon & lime all over and then drop 'em in, rind and all.
Mix well and let steam until mussells begin to open. Just before they're done, move the whole pan over to the unlit side of the grill and shut the lid. The smoke will do the rest and the mussels will be finished in about 15 minutes or so. Discard any unopened shells and serve with crusty french bread to soak up the juices. Enjoy!
Cheers,
Brian
P.S. Crawfish can be combined with mussells or just substituted in this recipe for a delicious alternative.
What you will need;
enough fresh mussells to serve a dozen or so per person. Cleaned & de-bearded.
One medium onion, coarsley chopped
5 or 6 cloves garlic, pressed/minced. (or more if you like).
2 lemons and 1 lime, halved.
1c coarse chopped celery
1 can medium can clam juice.
2-3 tbs butter
1/3 cup white wine
Several dashes Tony Cacheres cajun seasoning to taste.
I have a large wok shaped pan and a side burner on my grill, so I do everything outside...
First, get a good foil packet of whatever wood you like started on the grill. I use an 80/20 mix of apple and oak.
Combine liquid ingredients and butter in pan and heat until butter melts. Add garlic, onion and celery, shake in some Tony's and bring to a slow simmer. Add mussells and squeeze lemon & lime all over and then drop 'em in, rind and all.
Mix well and let steam until mussells begin to open. Just before they're done, move the whole pan over to the unlit side of the grill and shut the lid. The smoke will do the rest and the mussels will be finished in about 15 minutes or so. Discard any unopened shells and serve with crusty french bread to soak up the juices. Enjoy!
Cheers,
Brian
P.S. Crawfish can be combined with mussells or just substituted in this recipe for a delicious alternative.
