This week I am combining my all-time favorite, go-to appetizer/entree along with Bull’s stainless steel wok and side burner, creating the perfect BBQ trifecta. I will show you how to make a simple, mouth-watering dish that only takes minutes to cook using the powerful BTU’s of Bull’s side burners, the must-have Bull accessories and components for Summer 2018!
This week on the menu – drunken mussels. Sauteed in unsalted butter, slivered garlic, red chili flake and lemon zest, the mussels are then doused with white wine and steamed until just opened. These savory, saltwater gems are bursting with an array of flavors and will have your taste buds on sensory overload!
Ideally, the stainless steel wok is made to fit using Bull’s power burner. Today, I will show you how to use Bull’s side-kick cart burner to cook the dish. A slightly smaller burner and surface space that easily attaches to any of Bull’s grills, the wok and burner work perfectly and get the job done.
One of my goals for this blog is to show our viewers how to think outside the box when using Bull’s outdoor products. Just imagine…this wok would work great on top of the grill using high, direct heat from the gas grill or intense heat from Bull’s lump charcoal. Better yet, imagine placing it into Bull’s pizza oven, cooking with indirect heat from the wood fire. I can taste the cherry or oak flavors infused into each bite! I think I just gave myself an idea for a recipe down the road!!
Chef’s Notes:
- Make sure to preheat the wok, getting the stainless steel surface nice and hot before cooking.
- This recipe requires a lid to be placed on top of the wok for the mussels to steam open. Before you start, check to make sure the lid fits snug on the wok, creating a tight seal (see photo below in instructions).
- Be careful not to over cook the garlic mix before adding the wine. We don’t want toasted, brown garlic slivers for this particular dish.
- 3 - 3 ½ lbs. fresh mussels, cleaned and debearded
- 3 tablespoons unsalted butter
- 5 cloves garlic, slivered thin
- ½ teaspoon red pepper flakes
- 1 lemon, zested
- 2 ¼ cups white wine
- ½ cup fresh flat-leaf Italian parsley, chopped
- Freshly ground black pepper, to taste
- Sliced lemon wedges, to garnish
- Turn the burner on high heat and preheat the wok for a few minutes.
- Add and melt the butter. Add the garlic and allow it to saute for 45 seconds.
- Add the red pepper flakes, lemon zest and saute, stirring the ingredients for about 30 seconds. Add the white wine and add the black pepper, and stir.
- Place a lid on top of the white wine mix and bring to a boil. Once boiling add the mussels, stir and cover quickly. Allow the mussels to cook for about a minute, allowing them to boil in the wine sauce.
- Open the lid, stir the mussels, add cover right away cooking for another 2 minutes.
- Once the shells start to open, open the lid, add the parsley, stir and finish cooking till all the shells are open, about 2 to 3 more minutes. Be careful not to overcook the mussels.
- To serve, place the mussels into a large, decorative platter or leave inside the wok for wow factor. Place a smaller serving bowl for each guest along with some grilled bread and lemon wedges. Don’t forget to place a large empty bowl on the table for all the shells. Enjoy!
♥ Chef Amy
Papa said delicious! Be sure sopp up juice with a good crunchy sourdough!
You are a food photo artist first rate, five star!!! 🌟🌟🌟🌟🌟and excellent chef!