We hot-smoke these mussels to cook them and then marinate them in their juices. They seem to become plumper and juicier after resting overnight, with the aroma of smoke mellowing and permeating the small nuggets of deliciousness. The recipe is for the book, sorry, but we have to share the fact that cooking the mussels so that they were just plump and tender enough to be pulled from their shells and then letting them marinate overnight in their liquor left us with an amazing bowl of briny goodness that spoke of the ocean and the sweet, creamy meat in a way that nothing else ever has before. Maybe serving a dish hot isn’t always the best expression of an ingredient. It pays to shake things up once in a while and serve hot things cold and cold things hot, just to see what will happen.
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