New Zealand Green Lip Mussels!!!!!!!!!!!!!!

Discussion in 'Non-fish Seafood' started by leah elisheva, Dec 25, 2013.

  1. dogboa

    dogboa Fire Starter

    We love mussels. I have had green lips once when I was in Devonport, NZ. I have this thing about mussels, clams and oysters, that if they aren't live before preparation, I won't eat them.

    Last edited: Dec 26, 2013
  2. Those look tasty!!  I love green mussels and usually cold smoke them 5lbs at a time over hickory and alder.  Makes for a nice meal when accompanied with a salad. 
  3. Oh wow, those look AWESOME!!..  I love mussels but have never tried smoking them.  How long did you smoke them?  Any other tips?  I have to try these!!!
  4. moikel

    moikel Master of the Pit OTBS Member

    I saw Rick Stein do this mussels dish where they arranged all the mussels on board ,metal would also work.The mussels have to be face down.You then put a bunch of hay over them then set the hay on fire!
    Face down ,hinge up,the mussels don't get ash in them when they open just cooked by the heat.
    It's a very fisherman way of cooking them.
    I hate preservatives in food & break out badly in a facial rash if I get the wrong one in something. I make so much of my own stuff it rare nowadays. It's those prepared bastes that got me last time.
    The big wine companies churn out mega litres of cheap wine,add sugar & whatever else,some cutesy wildlife on the label then ship it. They also screw over grape growers.
    I try to support the little guy here,there are family wineries that go back generations that take great pride in their work. You get what you pay for,I bought x6 red blends for Xmas drinking paid $100,
    One day I will tell you about what happened to the Buller family when Robert Parker put them on the cover of his wine mag.They told me themselves at a wine show,pretty funny.
  5. Thanks so much Dogboa, LGHT, and Mogasman!

    I share your palate for mussels indeed!

    These were only smoked 10 minutes - just a speck of aroma and warmth and flavor with the hickory. But they were delightful!!!

    And Mick, I get the same thing (reaction to chemicals added) and so here is to pure food and wine indeed!

    Yes, many cutesy animal labels and sugared up stuff here. It would be great to learn of the good brands that do make it over!

    Meanwhile, happy evening to all!!!!! Make it delicious!!!!!!

    Cheers!!!!!!! - Leah (Who just ate sardines dipped in great Dijon as a little bedtime snack)!!! Smiles. Delicious!!!!!!!!
  6. dcarch

    dcarch Smoking Fanatic

    Totally amazing what you can do with seafood.

    I was in Paris, there was a big restaurant on Champs-Élysées, where they only serve mussels. Mussels in many styles, and recipes.

    Here is one dish I made.

    Baked mussels on the half shell and on Fairytale eggplants.

    These tiny micro Fairytale eggplants are very creamy in texture and mild in flavor. Perfect pairing for mussels.


  7. moikel

    moikel Master of the Pit OTBS Member

    Brilliant ,looks just perfect. Really versatile critter the mussel,I don't like those cream sauce versions but just about anyway else is fine with me.
  8. OK, so Leah, did you open the muscles first to get them on the 1/2 shell then smoke them for 10 minutes?  Or did you cok them first in steam and take 1/2 the shell off and smoke them?

    I so want to try shellfish on my MES and am just not sure how to do it.

    I normally eat my clams and muscles after a good steaming in a garlic/salt water and butter.

  9. moikel

    moikel Master of the Pit OTBS Member

    If I have worked out this IPad I am dropping in a little mixed mollusc into Leah's thread.She is fine with it.
    It will be black mussels from Tasmania & diamond shell clams from NZ. I brought curry paste away with me on holiday,I make my own.I can set out a short cut version of it if somebody wants it.I have posted it before.
    I will do them in a coconut broth flavoured with curry paste & some kaffir lime leaf.Its going to have some kick!
  10. moikel

    moikel Master of the Pit OTBS Member

    I just need about 2 x fat tabs curry paste.Fry onion first,then add paste DON'T LET IT BURN.Then add coconut milk lime leaf,give it a good stir,then mussels & clams.Put lid on cook until they open,sprinkle with chopped cilantro that's it.
    If I lived in Thailand like FrankBe & Bazza I would buy paste at a stall in the market,made by a local that day. I make my own,done so for 20 years,I know what's in it & what's not in it.
  11. moikel

    moikel Master of the Pit OTBS Member

    That's broth ready to go,got some grunt!!! 2 x tabs was a little heavy,added a can of water = to coconut milk ,4 x chopped lime leaf.
    Just add shellfish & cook.
  12. This is so fun!!! (Yes, I am totally fine with anyone adding any photos or videos or posts or comments or whatever into my threads - so long as they are kind of course - but yes, yes, certainly post away - the more the merrier and it doesn't just have to be about "MEEEEEE" and I really love seeing all the things)!!! So go right ahead and share away!!!! Always!

    First off, let's see...Dcarch!!! You Rockstar with this eggplant and all!!! That is GORGEOUS!!!!!!! Just exquisite!

    And Mel, I usually put the whole CLOSED shell right onto the smoker - as I did some weeks back in my "sabering Champagne" video, with whole oysters and clams placed right on the smoker until they opened. On Christmas day however, I had opened mussels (on the half shell) that I smoked (only smoking a few) to lend a tiny bit of flavor, and mix that with the steamed. It was lovely!

    My fishmonger got in tons right now and so I'm eating another quickie 'something' today with mussels too! Delicious!

    And Mick, I am VERY excited, as always, to see what you are making!!!!! I can smell it already through the screen - how wild!!!!

    Happy Friday to all!!!!!!!!!! Cheers!!!!!! - Leah
  13. moikel

    moikel Master of the Pit OTBS Member

    That's it done,can't add much now have visitors,who ate the shellfish then salmon ,draining a bottle of Toi Toi Pinot noir NZ !
  14. Beautiful!!!!!!!!!!

    Please have some wine for me!!! (A couple hours still, to my "Wine O'clock" and main meal, and so I'll live vicariously through yours right at this moment)!

    That looks terrific!!!!!!!! Cheers! - Leah
  15. moikel

    moikel Master of the Pit OTBS Member

    Uh oh we opened another bottle this one Tasmania.
  16. Fantastic!!!! I checked and don't see those labels available in our state stores here, but love learning of them nonetheless!!!

    Meanwhile, it's warm today - 17 degrees right this minute (which is 8 below by your measurements Mick) but it's supposed to get into the 30's and so about .5 to 1 degree for you, and that's not bad. It's beautiful right now!!!! (Photos included).

    And I just took cooked mussel out of the shell today (as I wasn't planning on smoking initially) and then decided to stuff a sweet potato with that and capers, shallots, spinach, and just smoked it ten minutes (hickory chips, high heat) and drizzled the whole thing at the table with olive oil, and it was WON-DER-FUL!

    I'm amazed how smoking - even for a few minutes - really gives it something! Here is to mussel season!!!!!!!! Cheers! - Leah

  17. Oh, and in case this thread isn't photo heavy enough, (pictures are FUN right), this was my meal LAST New Year's Eve:

    New Zealand Green Mussels on the half shell (heated in a pan with oil), smoked lobster (smoked in its shell first and then removed) and wheat-free pasta in a turmeric sauce, as I was in some turmeric phase then - I swear some of the kitchen is still yellow because of it! Delicious stuff!

    This year for NY's, I am planning on some simple smoked COBIA fish. (My favorite food actually on earth). And I look so forward to seeing what everyone eats, drinks, does, and decides to proclaim their 2014 as!!!! So fantastic!!!

    OK, happy Friday!!! - Cheers! - Leah
  18. dogboa

    dogboa Fire Starter

    I watched a 40# cobia beat an idiot, err someone senseless once in the Dry Tortugas. Guy let the fish wrap him up in the shock line so his arms were stuck at his sides and the fishes tail was level with his head, just slapping him silly. He was ok after being picked up by the chase boat. That is one of those lessons learned that will never be repeated.
  19. That is so wild!!!!!!!!!! That must have been something to see!

    Well, simple food aside, I downright LOVE Cobia!!! And what's everyone else doing for New Year's Eve eating? It's so fun hearing what everyone has!

    Cheers! - Leah
  20. dogboa

    dogboa Fire Starter

    I will probably go by Grimm's in Everglades City and pick up several pounds of stone crab claws. These things are addictive, especially with mustard sauce. We will pop the cork on a bottle of Pierre Jouet (hand painted flower bottle) or I might pick up a bottle of Krug. That will be a great starter.

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