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Walk the plank — it's a good thing

Jaden Hair

If you're new to planking, this recipe for cedar-planked mussels is an easy recipe with which to start.

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By JADEN HAIR

Tribune correspondent

Published: June 16, 2009

If I had to choose one person to come to my home and cook for me right now, it would be Ted Reader. He's a madman. And he looks like one; he's got hair tricked up in directions only possible by riding a rollercoaster with a can of AquaNet and a blow-dryer.

But the things he can do with wood, fire and meat tiptoes that fine line between genius and lunatic.

Just crack open Ted's newest book, "Napoleon's Everyday Gourmet Plank Grilling" and you'll know what I mean. Man build fire. Nail big salmon fillet to tall plank. Stick plank standing up near fire. Heat from fire cook salmon slow. Plank give good taste.

Yes, Ted is crazy enough to create an entire cookbook dedicated to the art of cooking food on a plank. Any man who starts a recipe with "build a bonfire" is invited to my house anytime. If you're like me and live in a Gestapo-ruled community where neighbors are encouraged to rat out rule-breakers and improper edging warrants a fine, then maybe building a 4-foot fire pit in the backyard isn't a good idea. Thank goodness Ted's book has 100 other recipes that start on a barbecue grill.

If you're new to planking, here's an easy recipe to start with. Make sure you use only wood designed just for cooking – you don't want any of that pressure-treated stuff. You can find it at any barbecue supply or kitchen store. You'll soak the planks for at least 2 hours for softer woods, such as cedar, and overnight for harder woods like cherry, otherwise they'll just burn and incinerate in the grill. Ahem, that's advice based on experience.

For this plank exercise we'll use mussels.

When buying your mussels, ask the fishmonger how long they've been sitting there. If they look dried out and sad, just pass. It's best when your fishmonger selects the mussels one by one for you, but I only ask for that kind of service if there's no one else in line behind me.

When you get home, immediately unwrap the mussels. Pull two large bowls from the cupboard. Fill the larger of the two with one-third ice. Place the mussels in the smaller bowl and nestle that bowl in the ice. Now take a small, damp dishcloth and place that on top the mussels. Place the whole thing in the refrigerator until you're ready to cook. You'll be able to keep the mussels alive and cold overnight, if necessary.

Are you ready to start cooking? Scrub each mussel under cool running water and "de-beard" by tugging the stringy stuff toward the hinge. All the mussels should be closed. If any are even slightly open, squeeze the shell closed and then let go. The mussel should stay closed. Toss any that open back up.

Find more of Jaden Hair's culinary adventures at www.steamykitchen.com.

CEDAR-PLANKED MUSSELS

I like my mussels simply, with good sea salt and lemon. Melted butter served warmed for dipping is good, too. One medium-sized plank (15 by 7 inches) should hold 1 pound of mussels.

Serves 2 as an appetizer

1 pound fresh mussels

1 cedar plank, made for grilling

Small bunch of fresh thyme

Good sea salt

1 lemon or lime, cut into wedges

Two-plus hours prior to cooking, submerge and soak the plank in water. I used a baking sheet and weighed down the plank with a bowl. 15 minutes prior to cooking, pre-heat your grill on high heat.

When the grill is hot and ready, lay the soaked plank directly on the grill grates. Pre-heat the plank for 5 minutes.

With long tongs or a spoon, carefully lay the cleaned mussels on the heated plank. Scatter fresh thyme on top. Close the lid and cook for 5 minutes.

You can serve the mussels on the plank at the table. Discard any that have not opened. To enjoy, pry open the mussel shell, sprinkle just a bit of sea salt on the mussel and give it a quick squeeze of lemon or lime.

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