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Home » Recipes » Wok Smoked Mussels

Wok Smoked Mussels

Published: Feb 15, 2013 · Modified: May 28, 2022 by LindySez · This post may contain affiliate links

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Mussels make a great light meal, or appetizer for a dinner party and these Wok Smoked Mussels are both simple and tasty.

A bowl of wok smoked mussels with toast points.
Serve with toasted french bread or Homemade Skillet Fries.

It's a Saturday afternoon.  We get a hankering for some mussels.  This recipe for Wok Smoked Mussels is one I got from our friend Chef Arnold Wong of Baccars in San Francisco.  The ingredients are simple;  mussels, a Serrano pepper, some garlic, a bay leaf, and some white wine (you could use sake if you wanted to).  Get a wok or wide pan, and you are almost ready to go.

Smoked but not Smoked

This Wok Smoked Mussels recipe is not really smoked. Not in the true sense of the word. Smoking generally means using wood to create smoke to infuse the meat. In this case, we are using a super hot pan. This is where a good carbon steel or cast iron wok will work well.  You really need to get the pan super hot, smoking hot, so that the mussels practically dance on the surface area. This creates the smokiness.

Where do your Mussels come from?

One thing you have to determine when buying mussels is: are they wild, or farm-raised?  Each one has to be treated just a bit differently.  Here is everything you need to know about How to Prepare and Cook Fresh Mussels

A video of how to make Wok Smoked Mussels

 

 

We served this dish with a Pinot Gris and some crusty bread that was toasted then rubbed with cloves of garlic.  It was a perfect Saturday afternoon lunch.

LindySez: These make a great appetizer for a dinner party, and require no silverware.  You can use one side of the shell to spoon the mussel out of the other side of the shell.

Also remember, if the mussel doesn’t open once it’s cooked…it’s not good to eat.  Throw it AWAY!

A bowl of wok smoked mussels with toast points.

Wok Smoked Mussels

LindySez
Mussels make a great light meal, or appetizer for a dinner party and these Wok Smoked Mussels are both simple and tasty.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Fish & Seafood
Cuisine American
Servings 2 servings
Calories 187 kcal

Equipment

  • Wok or
  • Heavy Bottom Pan

Ingredients
  

  • Mussels cleaned and de-bearded
  • Grapeseed oil it's a good neutral oil that has a high smoke point
  • 2 Serrano or Thai chilies split
  • 1 clove garlic smashed
  • 1 bay leaf crumbled
  • ½ cup dry white wine or as needed depending on how many mussels you are making
  • Special equipment: a wok or deep wide frying pan

Instructions
 

  • Heat the wok over high heat, add some oil to coat the bottom, and have about ¼ inch sitting in the base of the wok.
  • Add the mussels and toss with the oil, stir (keep them moving around the wok, changing the bottom ones with the top ones); when half of them are opened, add the bay leaf; toss, then add the wine; immediately light on fire with a match (this is what makes them smokey, you can omit this step and they will still be good, just not as smokey) continue cooking and stirring them until they have opened.
  • Once most all of them are open, discard any unopened ones. Serve in a deep wide bowl, pouring some of the sauce over them along with some crusty bread.

Nutrition

Serving: 1gSodium: 161mgCholesterol: 24mgCalories: 187kcalPolyunsaturated Fat: 7gSaturated Fat: 1gFat: 9gProtein: 10gCarbohydrates: 6g
Keyword easy mussel recipe, mussels, San Francisco mussels recipe
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Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

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