Mussels, Wood Roasted

Posted November 11, 2012 by admin
Posted in : Cuisines :
  • Recipe By :
    Cory Schriber
  • Prep Time :
    20 min
  • Cook Time :
    20 min
  • Ready Time :
    40 min





    • 1/2 cup white wine vinegar
    • 7 eas saffron threads
    • 1/3 cup olive oil
    • 1/3 cup vegatable oit
    • 1 teaspoon salt
    • 3/4 teaspoon pepper


    • 4 pounds mussels
    • 1 cup cherry tomatoes, halved Or 1/2 C sun dried tomatoes, chopped
    • 2 whole shallots, sliced
    • 1 tablespoon garlic cloves, minced
    • 2 tablespoons lemon juice
    • 1/2 cup parsley, chopped


    This was developed by Cory Schriber when he was at Wildwood in Portland where it was done in a wood burning oven. Ive done it in a bbq with wood chips for flavor although it could be done in a standard oven. The broth is wonderful with a good crusty bread.


    In a medium sauce pan combine the vinegar and saffron, bring to a simmer remove from heat and let cool.  Whisk in the oils, salt and pepper and set aside.

    Prepare your grill or oven to 600 degrees with wood chips if using.  Put the mussels in a 12 inch heavy skillet, add the tomatoes, shallots and garlic.  Pour the vinaigrette over, cover the skillet and the grill.  Cook for 6 minutes, uncover and continue to cook removing the mussels as they open to another pot covered to keep warm.  When the mussels are all done add the lemon juice to the vinaigrette, cook for 30 seconds stir in the parsley, pour over the divided mussels and serve.