Smoked Salt Muscle Pot

This Smoked Salt mussel pot brings together the briny freshness of mussels with deep, smoky flavors. A rich broth of white wine, garlic, and sun-dried tomatoes enhances the natural sweetness of the mussels, while smoked salt adds depth. Perfect for a cozy, flavorful seafood dish.

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 2 lbs fresh mussels, cleaned and debearded

• 1 tbsp olive oil

• 2 tbsp butter

• 2 cloves garlic, minced

• ½ cup sun-dried tomatoes, sliced

• 1 tsp Smoked Salt

• ½ tsp black pepper

• 1 cup dry white wine (e.g., Sauvignon Blanc)

• ½ cup vegetable or seafood broth

• Juice of half a lemon

• ¼ cup fresh parsley, chopped

• Crusty bread, for serving

Instructions:

1. Rinse and scrub the mussels under cold water, removing any beards and discarding any that remain open after tapping.

2. Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add garlic and sun-dried tomatoes, cooking until fragrant, about 1 minute.

3. Stir in Smoked Salt and black pepper, then pour in the white wine and broth. Bring the mixture to a simmer.

4. Add the mussels to the pot, cover with a lid, and steam for 5-7 minutes, shaking the pot occasionally. The mussels are ready when they have opened—discard any that remain closed.

5. Squeeze lemon juice over the mussels, stir in fresh parsley, and serve immediately with crusty bread for dipping into the smoky broth.