By Dennis The Prescott
Wood-fired mussels meet rich garlic butter, fragrant apple cider, and fresh salsa verde in this Dennis The Prescott favorite. Just add grilled bread and crisp white wine to create the perfect late afternoon lunch.
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|4 Clove||garlic, minced|
|1 Cup||apple cider|
|1 Tablespoon||smoked paprika|
|3 Pound||mussels, cleaned and scrubbed|
|fresh lemons, for serving|
|crusty bread, for serving|
|1 Small||bunch fresh chives|
|1 Small||bunch tarragon|
|1 Small||bunch basil|
|1 Small||bunch flat-leaf parsley|
|1 Clove||garlic, peeled and roughly chopped|
|Half of a lemon, juiced|
|To Taste||sea salt and freshly cracked black pepper|
|3/4 Cup||extra-virgin olive oil|
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Heat a cast-iron (or oven-safe) pan over medium heat, and melt the butter. When melted, add the garlic and cook for 30 seconds (keeping watch that it doesn’t burn), then pour in the apple cider and paprika, and bring to a simmer.
1/4 Cup butter
4 Clove garlic, minced
1 Cup apple cider
1 Tablespoon smoked paprika
Add the mussels, cover with a tight-fitting lid, and transfer to the Traeger. Cook for 8 to 10 minutes, or until the mussels have opened (discard any mussels that do not open).
350 ˚F / 177 ˚C
3 Pound mussels, cleaned and scrubbed
While the mussels are cooking, prepare the salsa verde. Combine the fresh herbs and garlic in a food processor (or high powered blender) and finely chop.
1 Small bunch fresh chives
1 Small bunch tarragon
1 Small bunch basil
1 Small bunch flat-leaf parsley
1 Clove garlic, peeled and roughly chopped
Add the lemon juice and season with salt and pepper. With the blender running on low, drizzle in the olive oil in a slow and steady stream until thick and glorious.
Half of a lemon, juiced
To Taste sea salt and freshly cracked black pepper
3/4 Cup extra-virgin olive oil
Serve up those beautiful wood-fire kissed mussels with the salsa verde, lemon wedges and crusty bread. Enjoy!
fresh lemons, for serving
crusty bread, for serving