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LOCATION: Recipes >> Outdoor Cooking >> For any shelled mollusk, steam them until the shells open. Or,

Print this Recipe    For any shelled mollusk, steam them until the shells open. Or,

you can make 'em open in the smoker. Remove them from the shell,
Soak in a brine:

1 gallon water
2 cups kosher salt
4 oz. brown sugar
1/3 cup lemon juice
1 tablespoon garlic powder
1 tablespoon onion powder

Make more than one gallon if you ineed it. Soak 30-45 minutes,
depending on size. Rinse briefly in cold tap water. Place on lightly
oiled sheets or, better, grill racks. Allow to dry completely,
which may take as much as 8 hours. The skin will be tacky when
they're ready, an indication that a pellicle has formed (pellicle
is the protective skin that keeps all the good stuff inside). Smoke
at the lowest temperature possible, under 90, for 30 minutes. Then
gradually get the temperature up to 150 over the next 30 minutes.
They'll taste good right then, but let them acclimate to room
temperature and "bloom" for a few hours and they'll be exquisite.

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