Éclade of Mussels Recipe

Ingredients:

• 2 kg mussels, cleaned and debearded
• 500 g dry pine needles
• 2 garlic cloves, minced
• 1 tsp paprika
• 50 ml white wine
• Salt and pepper to taste

Instructions:

1. Preheat the grill to high.
2. Arrange the pine needles in a large circle on a fireproof surface, then light them up and let them burn for a few minutes until they turn into gray ash.
3. Spread the mussels in a single layer on top of the ash. Make sure they are tightly packed and their open side facing down.
4. Sprinkle the minced garlic, paprika, salt, and pepper over the mussels.
5. Pour the white wine over the mussels.
6. Cover the mussels with the remaining pine needles, making sure there are no gaps.
7. Grill the mussels for about 15-20 minutes or until they open and release their juices.
8. Remove the pine needles and serve immediately.

Verdict:

The traditional way of cooking mussels in Éclade of Mussels is not only delicious but also visually stunning. The use of pine needles gives a unique smoky flavor to the mussels, intensifying their already briny taste. The grilled mussels pair perfectly with a glass of white wine, making them a perfect appetizer or a light dinner option.

Serving Suggestions:

Serve the Éclade of Mussels with a fresh baguette, lemon wedges, and garlic butter on the side for dipping. Alternatively, pair it with a green salad dressed with vinaigrette to balance the richness of the mussels.