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Smoked mussels and aioli with smoked garlic à la Henri Alén
Røgede blåmuslinger og aioli med røget hvidløg à la Henri Alén. Outdoor cooking at its best and everything tastes good outdoors.
13 ingredients
4 servings
13 ingredients
4 servings
Recipe
Smoked mussels and aioli with smoked garlic à la Henri Alén
Røgede blåmuslinger og aioli med røget hvidløg à la Henri Alén. Outdoor cooking at its best and everything tastes good outdoors.
Ingredients
1 kg fresh blue mussels
1 piece of fennel
1 tsp chopped chili
1 tbsp chopped dill
1 dl dry white wine
a pinch of salt
Aioli
4 peeled cloves of garlic
2 dl mayonnaise
1 tsp Dijon mustard
2 tsp lemon juice
2 tbsp olive oil
salt and white pepper
fresh bread for serving
Step-by-step
Step 1
Wash the mussels carefully and
throw away those that are broken
or completely open.
If necessary, remove the small
thread or ”beard”.
Put the mussels in a metal dish that fits
into the smoking oven, or fold a bed of foil
to place them on.
Step 2
Chop and add in the fennel. Also add
the chilli and white wine.
Step 3
Start smoking at level 3 until smoke begins
to properly form. Drop the power to level 2
and smoke for 25 minutes. The mussels are
done when they have all opened.
Step 4
Sprinkle with dill and a little salt.
Step 5
Aioli
Brush the cloves of garlic lightly with olive oil
and smoke them for about 20 minutes, or until
they have slightly softened.
Crush the cloves of garlic carefully and mix
with the mayonnaise.
Mix the aioli ingredients well together and
leave the mixture to season for at least one
hour before serving.
Step 6
Serve with aioli and fresh bread.
