This weekend I got a new toy, my cooking gadgets are by far better than any toys I had when I was a kid. And I had a lot. I absolutely love gadgets. They make your life so much easier (and yummier).

So I got this smoking tray and since Friday I’m looking for things to smoke. I open the fridge and go: Mmmm what can I smoke today? Then I hear my hubby yelling from the living room:

Him- Are you looking for things to smoke again?

Me- Noooooo.

Him- Are you sure?

Me- Well…. Dammit.

But things just taste awesome when smoked, don’t they?

I cooked this risotto with smoked mussels and it was really yummy.

I have cooked a lot of seafood lately (I know), but bare with me I’m going through “I’d like to live close to the beach phase”.

The closest beaches around Manhattan are at least  a few miles away. So at least I can have the taste of it through cooking seafood. Mussels are so inexpensive and luscious, that I just can’t resist it.  So here you go:

Smoked Mussels Risotto 

• About 6 cups hot vegetable broth
• 1 stick of butter
• 1 large leek finely sliced
• 1 celery stalk finely chopped
• 2 cups risotto rice (Arborio or Carnaroli)
• 1/3 cup of with wine
• 1tsp chopped tarragon
• 1Lb of mussels
• ½ cup of Parmesan cheese
• Sea salt and freshly grounded black pepper

First get yourself a smoking tray, (I got mine at Chelsea Market) the kitchen equipment store at the end of the corridor (they have everything). If you want you can get it online also, www.cameronsproducts.com it’s not so expensive. I bought the mini one. They came with two options of wood chips already.  Then prepare the smoking tray and get it ready to go, following the product instructions. Wash and discard any mussels with broken shells, or any that are open, scrub them thoroughly, pulling of any beards. Leave them in cold water until you are ready. The wood chips are to be placed at the bottom of the pan under the drip tray. (I’ve used “Alder” because it creates a delicate smoky flavor). When the tray is hot drain the mussels and distribute them on the dripping tray, close it and let them cook for 15-20 minutes. 

Put the broth in a saucepan and keep at a gentle simmer. Melt half of the butter in a large, heavy saucepan and when foaming, add the sliced leeks and celery and cook gently (lowering the heat) for 5 minutes until softened but not browned. Add the rice and stir until well coated with the butter (this step is very important it’s how you seal the rice) Pour the wine and boil until reduced and almost disappearing, then add the tarragon. Begin adding the broth, a large ladle at time, stirring gently until the rice has almost absorbed each ladle. The risotto should be kept to a bare simmer throughout cooking, so don’t let the rice dry out add more broth as necessary. Continue until the rice is tender and creamy, but the grains still firm (this should take 15-20 min.) Taste and season well with salt and pepper. Now combine the rest of the butter, mussels and the Parmesan cheese and stir gently. Enjoy. 

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