Smoked Mussels

This mussel recipe is a simple yet tasty treat, ideal for bbq's and other social events. 


  • Steam Mussels until just opened, do not cook fully
  • Shell Mussels and relay back into half shells
  • Using Canola Spray Oil, lightly spray surface of mussels, and spread half teaspoon of Sweet Chi Chilli Sauce covering the top of the Mussel
  • Lightly Sprinkle Garlic Powder, Black Pepper and Parsley Flakes over the top.
  • Another Favourite: Instead of Sweet Chilli Sauce, use Wattie’s Smoked Hickory Sauce

Smoking/Cooking Method:

Preheat your Bradley to 120C – 250F

Using Alder flavour bisquettes smoke/cook for approximately 1-1 half hours, checking to make certain you do not overcook.