Re: Shrimp "count" and flavor...

Steve Wertz wrote:

On Fri, 21 Apr 2006 20:11:53 -0700, Mark Thorson wrote:


One of my favorites are large fresh oysters
smoked on the BBQ, then submerged in olive oil
and refrigerated. After they're cold, slice
thinly. Unfortunately, that big muscle that
hold the shells together becomes too tough
to eat, but the rest of the smoky oyster-flesh
is excellent.


Mussels are even better than oysters. Get some big greenlip
mussels on the half shell (pre-cooked is OK), run lightly with
olive oil and sprinkle on a fennel, chili powder, thyme, pepper
and sea salt rub (blackened fish or Creole/Cajun seasoning works
too). Set in the smoker on racks or crumpled foil at a low
(200F) for 2 hours over hickory or oak. Store just like you did
your oysters.

-sw

Smoked mussels are outstanding. I agree they're even better than
oysters, which are pretty damn good.

I also did this with razor clams this week. Remove the top shell,
smoke at 160 F or so with alder for about an hour. Spectacular
results.

--
Reg

.

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