Best 4 Smoked Mussel Roll Recipes
Welcome to the fascinating world of culinary artistry, where the tantalizing aroma of smoked mussels intertwines with the delicate flavors of fresh herbs and creamy cheese, culminating in an extraordinary dish that will captivate your taste buds. Prepare to embark on a culinary journey as we unveil the secrets behind creating the perfect smoked mussel roll, a delightful appetizer or main course that promises to leave an unforgettable impression on your palate.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
SMOKED MUSSEL ROLL
Provided by Sara Dickerman
Categories appetizer
Time 15m
Yield Makes 12 servings as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- Prepare a sheet pan by lining it with aluminum foil, shiny side up, and coating it with a light film of nonstick spray.
- Mix cream cheese, mayonnaise, Worcestershire, onion, Tabasco and celery salt. Spread mixture onto pan to form a rectangle about 8 1/2 by 11 inches. Sprinkle with chopped mussels. Wrap with plastic film and refrigerate overnight.
- The next day, remove the plastic, gently lift one long side of the cheese from the foil and roll into a log. Neaten the ends with a butter knife dipped in warm water. Sprinkle with chopped celery leaves. Serve with crackers, endive or celery.
PASTA WITH SMOKED MUSSELS AND CAPERS
Steps:
- Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
- When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
- Refresh leftovers with vinaigrette.
SMOKED MUSSEL SOUP
A rich bisque-type soup that is easy to make using canned soup and mussels, but tastes "fancy".
Provided by Outta Here
Categories Mussels
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
- Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
- Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
- Serve in bowls with slices of crusty bread.
Tips:
- Choose fresh mussels: Look for mussels with tightly closed shells and no cracks or damage. Discard any mussels that are open or have broken shells.
- Clean the mussels thoroughly: Rinse the mussels under cold water and remove any barnacles or debris from the shells. Use a soft brush to scrub away any dirt or grit.
- Smoke the mussels properly: Preheat your smoker to 225°F (107°C) and add a few wood chips for flavor. Place the mussels in a single layer on a wire rack and smoke for 30-45 minutes, or until the shells open.
- Make the filling: While the mussels are smoking, make the filling by combining cooked rice, vegetables, and herbs in a bowl. Season the filling to taste with salt and pepper.
- Assemble the rolls: Place a wonton wrapper on a flat surface and spoon some of the filling into the center. Fold the wrapper up around the filling to form a roll, making sure to seal the edges. Repeat with the remaining wrappers and filling.
- Fry or bake the rolls: Heat some oil in a pan over medium heat and fry the rolls until golden brown and crispy. Alternatively, you can bake the rolls in a preheated oven at 375°F (190°C) for 15-20 minutes.
Conclusion:
Smoked mussel rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light lunch or dinner. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.
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