Salpicon de Choros (Smoked Mussel Salad)

Submitted by Frank Butcher

"Salpicon de Choros (Smoked Mussel Salad) Mesquite chips"

 

• Ingredients: 8
• Yields: 1 batch

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.