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Try your hand at this recipe from River Cottage Australia
Because of the strong smell that emanates from your equipment when smoking food, it is best to do this outside. You can build an open fire and place a grill plate on it or use a small portable gas stove.
Clean the mussels and steam them gently until they open. Take the mussels out of their shells, discard the shells and put the mussels to side while you prepare the wok for smoking. (You can keep that liquid for seafood stock if you like).
Clean the wok and dry it. Line it with a square of foil.
Place your wood shavings in the wok and then put the wok rack or metal steamer on top. Heat the wok and set the wood shavings alight so that they smoulder.
Place your mussels on the rack or in the steamer and smoke the mussels for 10 minutes, lid on.
Eat straight from the fire.
* Black Wattle is a tree extremely prevalent in the Tilba area. For this recipe it can be replaced with any smoking wood shavings. Good results can also be achieved with tea.
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