Instructions for Smoking Fresh Blue Mussels 

EQUIPMENT

• ABU smoker or a similar model from another brand 
• Grill tray – size: 3 x 23 x 34 cm 
• Beechwood smoking chips – included with the smoker and available in many hardware stores 
• 500 g blue mussels 

METHOD

1. Rinse the mussels in water and discard any that are cracked or do not close completely—even if tapped lightly against a countertop. 

There is no need to be too thorough when cleaning off the “beard” (byssus threads), as the mussels will be removed from their shells after smoking. 

2. Place all the mussels in a single layer in the grill tray once they have drained. 

3. Prepare the smoker by placing about a generous handful of beechwood chips in the bottom. 

Place the low rack over the chips and set the tray with the mussels on top. 

Put the lid on the smoker and close the air vent. 

Fill the two burners with regular household alcohol (about ¾ full)—be careful not to spill. 

Ignite the alcohol immediately with a lighter (e.g., a tealight lighter). It can be difficult to see the flame, especially in sunlight, so hold your hand above the burner to check for heat. 

4. Wait about 1 minute until the burners are fully going. Then place the smoker over the burners in the holder and let it smoke for 14 minutes. 

In winter, when it is cold, you should preheat the smoker empty before adding the chips, rack, and mussels. 

After 14 minutes, remove the smoker from the burners and carefully open the lid. A lot of smoke will escape, so be cautious. 

5. All mussels that have opened are now ready to be removed from their shells and used in your dish. 

Discard any mussels that remain completely closed.