Since I will be on the beach this weekend, I wanted to share a beachy healthy recipe for you to cook. Nothings better than grilled mussels! Recipe below!
| Grilled Mussels | ||||||||
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(Terrée de Moules) Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach. The same results (and spectacle) can be achieved by means of a standard kettle grill. If you have access to dried, pesticide-free longleaf pine needles (from a species like aleppo or umbrella), you can collect your own (make sure they're completely brown). Place 1 1⁄2 lbs. scrubbed and bearded mussels, rounded side up, about 1"–2" apart, between the slats of the grill grate. Pile lightly packed dried pine needles atop mussels to a height of about 12". Light needles with a match; stand back. Allow needles to burn to ash, about 4–5 minutes. Dust away excess ash. Eat the mussels straight from the grill. (Discard any that are unopened.) Serves 4 |
