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Recipe - Ben Shewry's Smoked Mussels - 20 Nov

BEN SHEWRY'S - Smoked mussels with Romesco Sauce

This is a great summer appetiser- just the thing to impress your guests with a glass of bubbles pre-dinner.

Start by making the Romesco first. Once that is completed smoke the mussels.

Romesco sauce

4 ripe medium sized tomatoes
1 head of garlic cut in half
1 medium red capsicum
1/2 a red onion, peeled
2 tablespoon plus 1/2 cup extra virgin olive oil
1/2 cup blanched almonds, toasted
A slice of stale white sourdough, toasted
1 teaspoon smoked paprika
Pinch hot paprika
1 teaspoon sea salt to taste
2-3 Tablespoons sherry vinegar
Juice of 1/2 a lemon
1-2 Tablespoons water (if needed)


Toss tomatoes, garlic, capsicum and onion in a bowl with a splash of olive oil. Lie these on a roasting tray and place in oven set at 250degC. Roast until the vegetables are caramelised but not burnt.

Place vegetables in food processor with bread, almonds, the paprika, vinegar and lemon. Blend until fine then slowly drizzle on the olive oil with the motor still running. Add lemon juice and adjust seasoning. Romesco should be thick and creamy - if it's too thick, add a little water.


2 kg live mussels
500g hickory chips for food smoking (or similar)
Roasting tray with a cake rack that fits over the top


Remove the beards from the mussels with a small knife. Place wood chips into the roasting tray, lay the cake rack over the chips making sure there is a space of about 2-3cm between the rack and the chips.
Scatter the mussels over the rack, cover tightly with tinfoil and set on a high heat over a gas flame- a BBQ is excellent for this if you don't want your house filled with smoke! Smoke until the mussels are open. Quickly remove from the tray and place on a platter with a bowl of Romesco sauce alongside. Enjoy!