Mussels the Norman way | By GrillTimster

4 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time

This recipe is in collaboration with GrillTimster

• Light a medium amount of charcoal heat your YAKINIKU® Kamado to 200 °C. For this recipe, work with direct heat. Next, place your grill in the Kamado.
   
• Cut the bitter heart out of the fennel and chop the leeks into small pieces. Rinse this well so there is no sand left between the vegetables.
   
• Then cut the apple into small pieces and the bacon into small slices. Finely chop the shallot and the clove of garlic. Chop the parsley and set aside.
   
• Clean the mussels in a colander under a running tap. 

Preparation

• When the Kamado is well hot heat up the Dutch Oven as well. Once it is hot, add a generous splash of oil. Be careful! The Dutch Oven gets very hot so always use gloves after this if you have to touch it. 
   
• Then fry the vegetables and apple. Fry this well and make sure nothing is left raw. 
   
• After about 5 minutes, add the smoked bacon and fry well. 
   
• As soon as the bacon is cooked (about 5 minutes), deglaze the vegetables and bacon with the apple cider. 
   
• Then add the mussels. Now stir everything well so that the mussels and vegetables are nicely distributed throughout the pan. Your mussels will be cooked after about 5-7 minutes. 
   
• Finally, sprinkle the chopped parsley over the mussels and serve!  

Tip: add smoke wood for extra flavour to your dish! 
 

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