Cheryl Alters Jamison, Bill Jamison

Smoked Mussels with Dill Mayonnaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

Despite an abundance of mussels in Atlantic and Pacific coastal waters, Americans have never eaten them to the extent that Europeans have for generations. They can be scrumptious, particularly, we think, in this preparation.

Ingredients

Dill Mayonnaise

  • 1 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 2

Method

  1. Whisk together the mayonnaise ingredients in a small bowl. Cover and refrigerate.
  2. Combine the mop ingredients in a small bowl.
  3. Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
  4. Place the mussels in a shallow smoke-proof dish large enough to hold them in a single layer, more or less.
  5. Place the mussels in