Hot-Smoked Mussels

• 3 pounds/2.2 kilograms mussels
• 1 loaf crusty bread

1. Turn a grill on high heat.
2. Put wood chipswe like apple or hickoryin a disposable pie tin and set it on the grill.
3. Give the wood chips time to begin to smoke; depending on the size of your chips this may take anywhere from 2 to 8 minutes.
4. Put the mussels in a large bowl and cover with cold water.
5. Rinse them well and remove the small beard from each mussel.
6. Drain the mussels and put them in a disposable aluminum lasagna pan.
7. Put the pan of mussels on the grill and close the lid.
8. Cook for 5 minutes.
9. Lift the lid and quickly stir the mussels.
10. Close the lid and smoke for another 5 minutes.
11. At this point the mussel shells should be open.
12. If not, close the lid and cook for 2 to 3 minutes more.
13. Do not overcook or your mussels will be tough and stringy.
14. Remove the pan from the grill and pour the contents into a large bowl.
15. With the grill still on and the wood still smoking, cut the bread into thick slices and quickly grill each side.
16. Put the grilled bread on a plate and serve alongside the smoked mussels.

mussels, crusty bread

Taken from www.epicurious.com/recipes/food/views/hot-smoked-mussels-374129 (may not work)