Salpicon de Choros (Smoked Mussel Salad)

Recipe by Frank Butcher

Salpicon de Choros (Smoked Mussel Salad) Mesquite chips

Ingredients Nutrition


  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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