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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-21-2011, 01:44 PM | #1 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Japanese style grilled mussels.
here a recipe I piced up from the web somewhere..
makes a nice snack when you're having cocktails.. I stick them on the BBQ... while sittng outside with a sip! (the original recipe calls for putting them on a baking dish under the broiler..) Japanese Style Grilled Mussels the dressing recipe is for about a dozen Mussels.. make more if you do a whole 2 lbs box of Greenlipped mussels.. Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. ( I just pull the mussles and don't bother to cut them in pieces..) Arrange in a large baking pan, broiler safe. For dressing combine all ingredients. Place about a tablespoon of dressing over mussel half. Sprinkle with a little Panko. Broil or grill on the hot BBQ until bubbly and lightly browned. Remove from baking pan and top with green onion and optionally with some Tobiko. |
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09-21-2011, 05:47 PM | #2 |
Knows what a fatty is.
Join Date: 05-21-10
Location: Boise, Idaho
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Oh, WOW- thank you so much! Those look great! My oldest boy loves mussels from the Chinese buffet, but this sounds even tastier. Question, though- do you skip the panko? Or were the little guys in the photo just off of the smoke?
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~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~ |
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09-21-2011, 05:54 PM | #3 |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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I've had the mussels broiled on the half shell with butter and some kind of melted cheese in a few Chinese restaurants and they were good. Always wanted to make them, but didn't know what kind of cheese to use.
Yours look outstanding though!
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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09-21-2011, 06:48 PM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks so good Garnaal... Thank you for sharing your recipe! I hope to try it soon.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-21-2011, 09:07 PM | #5 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Love some mussels!! Especially steamed and tossed with some marinara over pasta! Yum! Thanks for the recipe!
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Rec Tec Bull Rec Tec Bullseye |
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09-22-2011, 10:40 AM | #6 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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no I did not skip the panko.. it kind of settles in, when the dressing starts bubbling..
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09-22-2011, 10:45 AM | #7 | |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
I don't think they use Cheese - it's a mayo based sauce they put on the mussels - after baking them, the consistency feels like it's a melted cheese.. |
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