How to Cook Frozen Mussels (Print Version)

# Ingredients:

→ Shellfish and Broth

01 - 1.0–1.4 kilograms frozen mussels
02 - 240 millilitres water
03 - 240 millilitres chicken broth

→ Pesto Ingredients

04 - 180 millilitres olive oil
05 - 60 grams parmesan cheese, grated
06 - 15 grams fresh parsley
07 - 56 grams pine nuts
08 - 4 cloves garlic, peeled

# Instructions:

01 - Scrub frozen mussel shells thoroughly under cold water. Avoid using hot water to prevent premature opening of shells.
02 - In a large pot, combine water and chicken broth. Place mussels in a single layer. Bring to medium-high heat and boil for 1–2 minutes, just until shells open. Remove opened mussels to a bowl. Discard any mussels that do not open. Repeat steaming if necessary.
03 - In a small food processor, blend olive oil, grated parmesan, parsley, pine nuts, and minced garlic until a smooth pesto forms. Set aside.
04 - Once cooled, remove mussel meat from shells and discard shells.
05 - Strain the cooking liquid two to three times through a fine mesh sieve to remove any shell fragments or sediment.
06 - Pour the strained cooking liquid into a disposable 22×33 centimeter aluminum foil pan. Add mussel meat and drizzle with pesto.
07 - Line the bottom of the smoker element with 2–3 long sheets of aluminum foil underneath the rack for easy cleanup. Fill the smoker with hardwood BBQ pellets.
08 - Preheat smoker to 80°C. Place aluminum foil pan on the rack and smoke for 90 minutes.
09 - Serve smoked mussels as is, with pasta, or with bread.
10 - Place mussels in a steaming basket above boiling water. Cover and steam for 5–7 minutes or until shells open. Discard unopened mussels. Drizzle with melted butter and seasonings if desired.
11 - Heat oil or butter in a pan over medium heat. Add mussels and cook, stirring occasionally, for 5–7 minutes until shells open.
12 - Preheat oven to 220°C. Arrange mussels on a baking sheet and bake for 10–12 minutes, or until shells open.
13 - Fill a large pot with enough water to fully submerge mussels. Optionally add aromatics such as lemon slices, garlic, herbs, or white wine. Boil over high heat, add mussels, and cook for 5–7 minutes until shells open.

# Notes:

01 - Always discard any mussels that remain closed after cooking, as they are not safe for consumption.

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