Mussels à la Big Green Egg
Recipe
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20 minutes
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15 minutes
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35 minutes
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2-4 persons
Cooking mussels? This time, we’re going to cook the mussels by stir-frying them in the Big Green Egg. Instead of a traditional mussel pan, in this recipe for mussels, we will use the Carbon Steel Grill Wok. It’s a quick and easy way to get a delicious pan of mussels on the table. While your kamado heats up, you’ll wash the mussels and chop the vegetables. Then you just need to briefly stir-fry the ingredients until the mussels open. Simple and incredibly delicious!
INGREDIENTS
MUSSELS
- 2 kg mussels
- ½ lime
- ½ bunch of flat leaf parsley
- 5 sprigs of coriander
- 4 tbsp peanut oil
REMOULADE SAUCE
- 10 g capers
- 20 g cornichons
- 1 sprig of flat leaf parsley
- 150 ml mayonnaise
MUSSEL VEGETABLES
- 4 bunched carrots
- 2 shallots
- 3 cloves of garlic
- ⅛ fennel
- 2 celery stalks
- 1 leek
- ½ red Spanish chilli pepper
- 2 cm fresh ginger
- 1 tbsp yellow curry paste
- White pepper
SERVE WITH
- Farmhouse bread
IN ADVANCE
- Light the charcoal in the Big Green Egg, and heat to a temperature of 220°C. Wash the mussels in cold water and throw any broken and open ones away. Cut the lime into wedges. Pick the leaves of the parsley and coriander and chop finely.
- For the remoulade sauce, drain and finely chop the capers and cornichons. Remove the parsley leaves from the stalks and chop them finely. Mix all the ingredients and keep the sauce in the fridge until serving.
- Peel and thinly slice the carrots. Peel and chop the shallots. Peel the garlic, crush the cloves and chop finely. Cut the fennel into small cubes. Thinly slice the celery. Cut the leeks into quarter rings. Remove the stalk and the seeds from the chilli pepper and chop the flesh into thin rings. Peel the ginger and chop finely. Put all the ingredients for the mussel vegetables into a bowl and mix in the curry paste and white pepper to taste.
METHOD
- Place the Carbon Steel Grill Wok in the convEGGtor Basket. Place the basket in the EGG and preheat thoroughly until the wok is hot.
- Add the peanut oil and mussel vegetables to the wok and stir-fry the vegetables for about 3 minutes; close the lid of the EGG after each action.
- Stir the mussels into the vegetables and stir-fry for 3-4 minutes. Finally, add the lime wedges and chopped herbs to the wok and stir-fry for 3-4 minutes until the mussels open; close the lid of the EGG after each action.
- Remove the wok from the EGG and spoon the mussels into an attractive dish. Serve with the remoulade sauce and farmhouse bread.
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