Steamed Mussels

Recipe courtesy of Chef Nick Leahy from Nick's Westside

PREP TIME
15 Minutes
EGG TEMP
400°F/204°C
COOK TIME
15 Minutes
SERVINGS
1-4
CORE INGREDIENT
Shellfish
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Ingredients

  • strips of bacon 
  • spring (Cambray) onions 
  • 1 tablespoon (15 ml) butter 
  • hot peppers, sliced 
  • cloves garlic, chopped 
  • 1 lb (0.5 kg) mussels, rinsed and debearded 
  • 1 teaspoon (5 ml) salt 
  • 10 oz. (286 g) of lager style beer 

Instructions

Step 1

Set the EGG for direct cooking at 400°F/204°C with the Dutch oven in the EGG to preheat.

Step 2

Directly on the cooking grid, cook the bacon and the scallions over direct heat. While the bacon and the scallions are grilling, add butter, garlic, and peppers to the Dutch oven. Once the garlic and peppers have caramelized, add the mussels and season with salt. Cook the mussels for 5 minutes then add the beer.

Step 3

Remove the bacon and the scallions from the EGG when they have the desired grill marks. Chop the bacon and scallions and add to the Dutch oven. Stir all the ingredients together.

Step 4

Steam the mussels for 5 to 10 minutes or until the mussels have opened. Serve with buttered bread.

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