Pine Bough-Roasted Mussels

Pine Bough-Roasted Mussels is a main course that serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 321 calories, 28g of protein, and 18g of fat per serving. For $1.75 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 239 people have tried and liked this recipe. It is brought to you by Food Republic. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up canolan oil, egg yolk, pine nut, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is awesome. If you like this recipe, you might also like recipes such as Pasta with Mussels, Pine Nuts, and Orange, Roasted Mussels, and Mussels With Roasted Potatoes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Mix the egg yolk, vinegar, garlic, tarragon and a pinch of salt in a medium bowl. Whisk to combine, then begin to add the canola oil in a slow, steady stream. Continue whisking as you add the oil and, remember, patience is the key. The sauce will thicken as you add the oil until it is a smooth mayonnaise; if it gets too thick, add a couple of drops of water to thin it out. Cover tightly and refrigerate until ready to serve or up to 2 days (any longer than that, and the garlic flavor gets too strong).Place the pine boughs over a medium fire in which the coals have been spread out around the base grate. As soon as the pine begins to sizzle and release wisps of steam and smoke, scatter the mussels over the boughs and cover the grill. The pine will smolder and smoke, perfuming the mussels as they pop open. Uncover the grill and check them after 7 minutes. Remove the mussels that have opened, which should be most of them. Continue to cook those that haven’t opened for another 5 minutes or so.Discard any that insist on remaining closed.Place one of the charred pine boughs on a platter and pile the mussels around it. Provide toothpicks and serve them with a bowl of the aioli.Check out these mussels recipes on Food Republic:Mussels With Pancetta And Vermouth RecipeThai-Style Mussels With Lemongrass RecipeMussels "BLT" Recipe

 

Step by step:

1. Mix the egg yolk, vinegar, garlic, tarragon and a pinch of salt in a medium bowl.

2. Whisk to combine, then begin to add the canola oil in a slow, steady stream. Continue whisking as you add the oil and, remember, patience is the key. The sauce will thicken as you add the oil until it is a smooth mayonnaise; if it gets too thick, add a couple of drops of water to thin it out. Cover tightly and refrigerate until ready to serve or up to 2 days (any longer than that, and the garlic flavor gets too strong).

3. Place the pine boughs over a medium fire in which the coals have been spread out around the base grate. As soon as the pine begins to sizzle and release wisps of steam and smoke, scatter the mussels over the boughs and cover the grill. The pine will smolder and smoke, perfuming the mussels as they pop open. Uncover the grill and check them after 7 minutes.

4. Remove the mussels that have opened, which should be most of them. Continue to cook those that haven’t opened for another 5 minutes or so.Discard any that insist on remaining closed.

5. Place one of the charred pine boughs on a platter and pile the mussels around it. Provide toothpicks and serve them with a bowl of the aioli.Check out these mussels recipes on Food Republic:Mussels With Pancetta And Vermouth Recipe

6. Thai-Style Mussels With Lemongrass Recipe

7. Mussels "BLT" Recipe

Nutrition Information:

covered percent of daily need