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[1] A tin of smoked mussels is a tasty little stocking stuffer (photos #1 and #2 © Good Eggs).
[2] These mussels are sustainably harvested off the coast of Spain.
[3] Crostini with smoked mussels and diced tomato, red onion, celery root, and cilantro (photo © Rachel Claire | Pexels).
[4] Add some smokey protein to your pasta (photo © Max Nayman | Unsplash).
[5] Here’s what steamed mussels look like in the shell (photo © Mackenzie Ltd).
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Here’s an offbeat but welcome stocking stuffer for your foodie friends: a tin of smoked mussels. We also give them as take-home dinner party favors. In addition to the uses below, you can have them with your eggs or on toast the next morning.
Mussels are a delicious source of protein, omega-3s, iron and vitamin B-12. They’re also high in B and C vitamins and concentrated in minerals like phosphorous, selenium, and zinc, and rich in folate, high in omega 3 fatty acids, and a good source of essential amino acids.
They’re also around 100 calories for 3 ounces. What’s not to love about these cute crustaceans?
As an environmental bonus, mussels are filter feeders like clams, oysters, and scallops. They improve both water quality and aquatic ecosystems. They’re a tasty model of restorative ocean farming [source].
Check out your specialty food store or online market for tins or jars packed in olive oil and/or mussel broth.
HOW TO USE SMOKED MUSSELS
Smoked mussels are versatile and can be enjoyed in appetizers, salads, pasta dishes, and even to garnish other seafood (e.g., add one or two atop a piece of grilled fish).
The smoky profile adds depth and complexity to a wide range of dishes. Here are some delicious ways to enjoy them:
Appetizers
Crostini: Spread goat cheese or cream cheese on toasted baguette slices and top with smoked mussels. Add some color with a small piece of roasted red pepper, a concasse of fresh tomato or a slice of cherry tomato.
Smoked Mussel Dip: Blend smoked mussels with cream cheese, lemon juice, and herbs to create a flavorful dip for crudités and crackers.
Sandwiches, Soups & Salads
Pasta Salad: Toss smoked mussels with cooked pasta, cherry tomatoes, feta cheese, and a light vinaigrette for a quick and flavorful pasta salad.
Quinoa Salad: Mix smoked mussels with quinoa, cucumber, cherry tomatoes, and a lemon vinaigrette for a refreshing salad.
Seafood Bisque: Enhance a seafood bisque with the smoky flavor of mussels for an added layer off flavor.
Seafood Salad: Add smoked mussels to a mixed seafood salad with greens, cherry tomatoes, olives, and a citrus vinaigrette.
Smoked Mussel Chowder: Add smoked mussels to a creamy chowder base with potatoes, onions, and celery for a rich and flavorful soup.
Smoked Mussel Sandwich: Layer smoked mussels on a baguette or ciabatta with lettuce, tomatoes, and a zesty aïoli (garlic mayonnaise—here’s a recipe) for a gourmet sandwich.
Wrap Sandwich: Roll smoked mussels into a wrap with fresh greens, avocado, and your sauce or choice (try Russian or Thousand Island dressing).
Mains
Pizza and Flatbread: Use smoked mussels as a topping along with garlic, tomatoes, and a sprinkle of Parmesan or mozzarella cheese. Or create a Mediterranean profile with smoked mussels, artichokes, olives, and a garnish of feta cheese over the mozzarella.
Seafood Platter: Include smoked mussels on a seafood platter with shrimp, crab, and oysters.
Smoked Mussel Pasta: Mix smoked mussels into a creamy Alfredo or white wine sauce and serve over linguine, fettuccine, or spaghetti.
Spaghetti Aglio e Olio with Smoked Mussels: Toss smoked mussels with spaghetti, garlic, olive oil, red pepper flakes, and parsley.
Smoked Mussel Rice Bowl: Combine smoked mussels with rice, roasted vegetables, and a drizzle of soy or teriyaki sauce for a tasty rice bowl.
Experiment with these ideas and get creative by incorporating smoked mussels into your favorite recipes for a unique and delicious twist.
Our most recent experiment (a good one!): savory baked pastry cup appetizer bites filled with unsweetened custard and a smoked mussel.
HOW ARE SMOKED MUSSELS MADE
Smoked mussels begin their journey by cooking (steaming or boiling) the mussels.
They are then exposed to smoke. The best brands smoke them over wood chips, but there are other smoking agents.
This is done a specialized smoker, which infuses the mussels with their distinctive smoky flavor.
They are then jarred or tinned, often in olive oil (the best brands use EVOO), and sometimes with broth from the cooking process.
No preservatives or additives are used.
The final result is ready to eat, and shelf-stable (no refrigeration necessary) until opened.
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