Step 1

Clean the mussels as described in the Purchasing and Cleaning Mussels section of this post.

Step 2

Add wood chips to the smoker tray and fill the bowl half way with water and a few lemon slices. Preheat the smoker to 225°F with the door closed and the top vent open.

Step 3

Place the mussels on a fine rack, such as the kind that fits inside a sheet pan. Alternatively, you can use a perforated vegetable grilling pan or a foil sheet pan that has been pierced multiple times with a skewer or fork. The idea is to allow the smoke to circulate around the muscles without them falling through the smoker rack.

Step 4

Place the rack or pan in the smoker and cook for approximately 20 to 30 minutes until the mussels have opened. Continue to smoke, checking at 10 minute intervals. You don’t want to overcook the mussels, so check them often.

Step 5

Prepare the sauce while the mussels are smoking. In a saucepot, add the butter and olive oil and melt over medium/high heat. Add the shallots and garlic and cook until just softened, approximately 2 minutes. Stir in the wine and lemon juice and allow the sauce to come up to a boil. Simmer for approximately 4 to 5 minutes or just until the raw wine taste is cooked out. Stir in the parsley, salt, and pepper. Remove from the heat.

Step 6

Discards any mussels that haven’t opened. Place the cooked mussels in serving bowls or one big bowl for the table and spoon the sauce over the mussels. Serve with pieces of bread, plenty of napkins, and a bowl for the shells. These go very nicely with a crisp and chilled Chablis, Fumé Blanc, or Sauvignon Blanc.