Salpicon de Choros (Smoked Mussel Salad) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Salpicon de Choros (Smoked Mussel Salad) Mesquite chips Ingredients:
2 dozen mussels |
1 head romaine lettuce |
1 large carrot |
2 large tomatoes |
2 cups corn, cooked |
1 avocado |
1/2 cup oil and lemon dressing with herbs (or to taste) |
3 eggs, hard boiled |
Directions:
1. Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster.
2. Meanwhile, scrub the mussels and place in a dish that fits inside the roaster.
3. When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes.
4. Remove from heat and leave covered for 1 hour.
5. Discard unopened mussels.
6. Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs.
7. Mix mussels and vegetables, toss with dressing and le t stand for a few minutes.
8. Serve in bowls, garnished with egg slices.
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