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!
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Cooking tools:
- Smoker
- Grill grate
- Perforated grid
- Oven mitt
- Paper towel
- Microwave
- Chef's knife
- Cutting board
- Plate
- Serving platter
Ingredients
- 4 fresh langoustines
- 1 1/2 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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SMOKED SHELLFISH PLATTER
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