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Traeger Smoked Mussels By Dennis The Prescott

Dennis The Prescott


Traeger Smoked Mussels By Dennis The Prescott

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Alder

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1/4 Cup butter

  • 4 Clove garlic, minced

  • 1 Cup apple cider

  • 3 Pound Mussels, debearded, washed

  • 1 Bunch Chives, fresh

  • 1 Bunch Tarragon, fresh

  • 1 Bunch fresh basil

  • 1 Bunch chopped flat-leaf parsley

  • 1 Clove garlic, chopped

  • 1/2 lemon juice

  • salt and pepper

  • extra-virgin olive oil

  • 2 Whole lemon wedges

  • Crusty bread

Steps

  • 1

    When ready to cook, set the grill temperature to 350°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 2

    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 (keep watch that it doesn’t burn), then pour in the apple cider and bring to a simmer. Add the mussels, cover with a tight fitting lid, and transfer to the Traeger. Cook for 8 –10 minutes, or until the mussels have opened (discard any mussels that do not open).
    Grill Icon
    Grill350 ˚F
    Ingredients
    • 1/4 Cup butter

    • 4 Clove garlic, minced

    • 1 Cup apple cider

    • 3 Pound Mussels, debearded, washed

  • 3

    While the mussels are cooking, crack on with the salsa verde. Combine the fresh herbs and garlic in a food processor (or high powered blender) and finely chop. Add the lemon juice and season with salt and pepper. With the blender running on low, drizzle in the olive oil in a slow & steady stream until thick and glorious.
    Ingredients
    • 1 Bunch Chives, fresh

    • 1 Bunch Tarragon, fresh

    • 1 Bunch fresh basil

    • 1 Bunch chopped flat-leaf parsley

    • 1 Clove garlic, chopped

    • 1/2 lemon juice

    • To Taste salt and pepper

    • extra-virgin olive oil

  • 4

    Serve up those beautiful wood-fire kissed mussels with the salsa verde, lemon wedges, and crusty bread. Enjoy!
    Ingredients
    • 2 Whole lemon wedges

    • As Needed Crusty bread

Cooking Notes

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