Gerookte Thaise Mosselen uit de wok met Noodles

Gerookte Thaise Mosselen uit de wok met Noodles

Imagine a tropically hot day. The one where you would spend hours in the fridges of a store to cool down and prevent your brain from a serious meltdown. One where you’re looking for a nice summer meal without having to spend hours at the Q. That day but even hotter was the one we got last week! Luckily for me I found these delicious mussels to smoke on the Kamado Joe. Thai style with some refreshing notes of lemon and ginger. Have you ever tried smoking mussels? It’s as easy as baking an egg and it only takes a couple of minutes! It’s a promise.

  • Thaise mosselen
  • BBQ mussels thai style
  • Smokey noodles
  • Thai smoked mussels
Thai style smokey mussels
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Smoking mussels makes them even more tasteful and delicate than they allready are! Perfect to serve as an apero snack or with some Thai style noodles. Time to light your fires and get out that cast iron skillet or wokpan! Are you ready for this?
Course: Aperitif
Cuisine: asian, Thais
Keyword: bbq, chicken broth, classic II, Coldsmoked, gewokt, Kamado Joe, mussels, noodles, stir fried
Servings: 4 people
  • 2 kg mussels
  • 2 spring onions
  • 2 shredded spring onions
  • 1 red hot chili pepper
  • 2 thumb ginger
  • 1 paksoi
  • 2 red bell pepper
  • 1 yellow bell pepper
  • 2 Tbsp oyster sauce
  • 1 Tbsp fish sauce
  • lemon juice at taste
  • Fresh cilantro at taste
  • Noodles for 4 people
  • 1 l. chicken broth
  • 2 Tbsp sunflower oil
  1. Shred the spring onion, shallot, ginger and hot pepper and put aside.
  2. Slice the paksoi and bell pepper in thin strips and wash the mussels in salted water.
  3. Cook the noodles in chicken broth following the instructions on the package. Once cooked keep the broth aside
Wok time
  1. Put a cast iron wok tray on the BBQ and preheat it until it's hot.

  2. Add the oil and wok the spring onion, shallot, ginger and hot pepper. Quench with lemon juice, oyster and fish sauce.
  3. Add the paksoi and bell pepper and stir fry for another couple of minutes.
  4. Add a chunk of wood to the coals and wait until the smoke turns slightly blue (hint put it on a place where the coals aren't fully burning). Add the mussels to the wok tray and close the lid of your BBQ (don't put a lid on your wok or skillet). Stir after 2 minutes and close the lid again.

  5. Repeat until the mussels are opening up.
  6. Put the opened mussels aside but keep the vegetables and mussel juice in the wok pan.
  7. Add a couple of Tbsp (at taste) of the chicken broth with the noodles and stir through. Taste and add some lime juice, cilantro, some slices of raw hot pepper and fresh spring onion at taste.
  1. Serve the noodles with some vegetable and broth in a deep bowl. Add some of the mussels without their shells end stir through. Put some mussels in their shells on top of the noodles.
Have a nice meal!

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