Recipe courtesy of Chef Nick Leahy from Nick’s Westside
Check out our blog on Cooking Seafood on the EGG.
- 5 strips of bacon
- 2 spring (Cambray) onions
- 1 tbsp butter
- 2 hot peppers, sliced
- 3 cloves garlic, chopped
- 1 lb. mussels, rinsed and debearded
- 1 tsp salt
- 10 oz. of lager style beer
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with the Dutch oven in the EGG to preheat.
Directly on the cooking grid, cook the bacon and the scallions over direct heat. While the bacon and the scallions are grilling, add butter, garlic, and peppers to the Dutch oven. Once the garlic and peppers have caramelized, add the mussels and season with salt. Cook the mussels for 5 minutes then add the beer.
Remove the bacon and the scallions from the EGG when they have the desired grill marks. Chop the bacon and scallions and add to the Dutch oven. Stir all the ingredients together.
Steam the mussels for 5 to 10 minutes or until the mussels have opened. Serve with buttered bread.