Surrounded by ice, trapped
in your house, what are you going to do? I'm going to find some wild BC mussels and smoke 'em. A perfect winter activity, especially if you use them in some hot seafood chowder after. Below is my 2017 New Year recipe gift to you, enjoy.
Here's to eating well in 2017! - Chef
Robin
Smoked BC Mussels To harvest your own: find spots with clean water and active surf, harvest at low tide by cutting the mussels off the rocks. Go to the Department of fisheries site to check the regulations and any red tide warnings before you go out to
harvest. Clean mussels with a wire brush before cooking as wild mussels can get really gritty. More info on my foraging for mussels post here.
How to check it they're live: If you have any open mussels set them on the counter and tap them: if the mussels do not close, toss them. Sometimes mussels will gape when stored for a bit, and when they are cold they don’t move very fast, so give this process a few minutes. Any closed ones are good to go.
I smoke my mussels over alder wood or maple if you can’t find alder.
Portion: 1/2 lb smoked mussels Prep Time: 30 minutes, mostly for cleaning mussels Cook Time: 2.5 hours, for steaming, soaking and smoking
Ingredients: - 4 pounds mussels
- 1 cup medium sherry, white wine or vermouth
- 1 cup water
- 1/4 cup good olive oil or hazelnut oil
- (Optional) 1 Tbs finely chopped, fresh rosemary
- Rinse/scrub any debris of the mussels. Cut the beard (stringy, hairy bits) off
after you steamed the mussels. Bring the sherry and water to a boil and add some mussels in a single layer. Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened mussels to a bowl or baking sheet and add more fresh ones until you’ve steamed open all the mussels.
- Pour the cooking liquid into a bowl slowly leaving any debris settled at the bottom (or strain it if
you prefer)
- Use a small, sharp knife to remove the whole mussels from the shells. Use scissors to cut off the beard. When it’s done, drop each mussel into the strained broth to soak for 20 min.
- Fire up the smoker, alder is the best wood to use. Temperature around 145°F. Use a fine grate so the mussels don’t fall
through. Smoke the mussels for 90 minutes. Don’t let the smoker get too hot!
- When they are done, toss the mussels in olive oil and eat, or store in a glass jar in the fridge for up to a week. Freeze what you don’t eat. Or use them in the a nice seafood soup.
Swallow Tail secret Supper Club presents
January Food & Wine
Events:
The Truffle Feast - A six course long table dinner with Chef Jacob Deacon-Evans (West/Wildebeest). With a chat by guest truffle hunter Brooke Fochuk. BYO Wine, Barolo or Champagne
is recommended for pairing.
________________________________________
Wine & Food Pairing with Chef Robin
Never know which wine to bring to dinner parties? Chef and sommelier Robin Kort will walk you through a wine 101, teaching you the basics of how to really appreciate wine and how it works with food. Wine tasting & food pairings
provided. ONLY 6 seats left! __________________________________________________
Wine 101 Class with Chef Robin Learn the basics of wine tasting with sommelier Robin Kort. 3 hour class includes a wine making talk and guided tasting of seven great wines to help you acquire the skills you
need to elevate your personal wine appreciation. Jan 13th SOLD OUT! Extra date added - Feb 10th - 7:30pm - $69 Book 101 ___________________________________________________________________
Vancouver Wine Tour with a sommelier A full day out in the vineyards with a pro walking your through tastings at 4-5 wineries. Trip includes lunch in the vineyards on sunny days or at the winery. Let us do the driving. Special
2 for 1 deal for Wed, Jan 4th - $149+tax/tip for 2 guests!
Small group public tour - 10:15am-4pm - $149 Book Wine Tour Secret Supper Soiree 2017 A sold out event every year! Hop on board your private classic Vancouver Trolley and be whisked off to three hidden locations for your mouth-watering canapés,
beverages and dinner.
Secret Supper Soiree is speakeasy themed and 1920’s attire is encouraged, dress as fancy as you like! It’s a culinary road-trip like no other with star Chef Jacob Deacon-Evans (formerly of Wildebeest, Bishops, West) creating your culinary adventure.
Tickets Includes cocktail, canapés, wine/beer tasting, dinner, 3 secret venues, double decker transport, 1920’s theme 125 +tip/tax per person
Dates & Times Friday's Jan 20, 27 – 7pm to 10pm or Saturday's Jan 21, 28 – 6pm to 9pm Feb 4th is SOLD OUT
already! Book Secret Supper Soiree
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