This dish can be broken down by the individual ingredients or combined as an impressive sharing platter. You can add any other shellfish you might like to the mix.
1. Wash the shellfish, immerse the mussels in water and discard any which float. Remove mussel ‘beards’.
2. Place all the ingredients along with the lemon chunks into a finer mesh smoker basket (see our accessories section for this accessory) or perforated BBQ pan. Sprinkle with coarse salt and chopped samphire.
3. Use beech or pear wood chips for a subtle smoke flavour. Keep the heat low and cook for around 45 minutes. Once the mussels open, it’s cooked and ready to eat.
4. Serve with aioli and a sourdough loaf, crisped on the BBQ embers or in the oven.
Try other simple accompaniments such as herbs, saffron or lemongrass mayonnaise.
- 1kg langoustines
- 500g mussels
- 300g clams
- 6 to 8 crab legs
- 8 to 10 razorfish
- 2 whole lemons, cut into chunks
- 3 extra lemons for water bowls
- smoked ailo (see separate recipe)
- sourdough bread
- beech or pear wood chips for a light smoke flavour