Shellfish and crustaceans smoked on spruce branches
Smoking shellfish and crustaceans on spruce or pine branches on the Big Green Egg is a recipe fit for a king! Be sure to give it a try and enjoy it!
Ingredients
- 4 fresh langoustines
- 1.5 kg of shellfish such as razor clams, mussels, winkles, vongole and venus clams
- Dried spruce or pine boughs
- 1 organic lime
- 1 organic lemon
- ½ bottle of shandy
- 1 baguette
- salted butter
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