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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Summertime Outdoor Mussels

Sure, I love clams but when it comes to mussels....fahget 'bout it! I adore these succulently sweet mollusks, especially when they are combined with smoky ham, salty cheese and a spicy.......well, spice! Great for the outdoor picnic and any formal gathering. The crisp up[ beautifully while retaining the essence of the sea in every bite.


For 6 Serving(s)


  • 1 lb(s) resh mussels, scrubbed and debearded
  • 3 ounce(s) cooked, smoked ham of your choice, minced
  • 1 teaspoon(s) dried chives
  • 1 teaspoon(s) minced garlic in oil
  • 1/2 teaspoon(s) chili powder
  • 1 cup(s) dried bread crumbs, unseasoned
  • 1/4 cup(s) grated Parmesan cheese
  • 2 tablespoon(s) butter or margarine., melted

Summertime Outdoor Mussels Directions

  1. Preheat outdoor grill to medium heat. meanwhile bring mussels to a boil covered with water and adding the minced garlic, until shells open, about 2 minutes. Strain and remove mussel meat from the shells. Wash the shells clean and set aside. Chop mussel meat and add to a bowl with remainder of ingredients, mixing well. Equally divide the mussel mixture into as many halved mussel shells as able.
  2. Carefully place filled shells onto grill grate over indirect heat. Close lid and cook 6-8 minutes, or until hated through and the top is starting to crisp. Remove and serve with lemon wedges if desired.