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Mussels with remoulade sauce from the Big Green Egg

Mussels take on a surprising character on the Big Green Egg. Fully prepared on the kamado.

Ingredients

4peanut oil
0.5units.itemsLime
0.5Bunch of flat-leaf parsley
5Coriander sprigs
2kgMussels

10gCapers
1Sprig of flat-leaf parsley
20gCornichons
150mlMayonnaise

2units.itemsShallots
3Garlic cloves
0.13units.itemsFennel
1units.itemsLeek
2celery stalks
4units.itemsBaby carrots
0.5units.itemsRed Spanish chili pepper
2units.centimeterGinger root
1yellow curry paste
1units.itemsWhite pepper

Farmhouse bread

Big Green Egg Large
ConvEGGtor Basket
Carbon Steel Grill Wok

Preparation

  1. Preheat the Big Green Egg to 220°C.
  2. Wash the mussels in cold water and remove any broken or open ones.
  3. Cut the lime into wedges. Pick and finely chop the parsley and coriander.

  1. Drain the capers and cornichons and chop finely.
  2. Chop the parsley leaves and mix with the other ingredients.
  3. Keep the sauce refrigerated until serving.

  1. Peel and slice the baby carrots into thin slices.
  2. Finely chop the shallot and garlic.
  3. Dice the fennel, slice the celery thinly, and cut the leek into quarter rings.
  4. Remove the stem and seeds from the chili pepper and slice into thin rings.
  5. Peel and finely chop the ginger.
  6. Mix all the vegetables in a bowl with the curry paste and white pepper to taste.

  1. Place the Carbon Steel Grill Wok in the convEGGtor Basket and heat in the Big Green Egg until hot.
  2. Heat the peanut oil in the wok and stir-fry the mussel vegetables for about 3 minutes

  1. Remove the wok from the EGG and scoop the mussels into a bowl.
  2. Serve with the remoulade sauce and farmhouse bread.