Salpicon de Choros (Smoked Mussel Salad)

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. 1

   Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster.

2. 2

   Meanwhile, scrub the mussels and place in a dish that fits inside the roaster.

3. 3

   When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes.

4. 4

   Remove from heat and leave covered for 1 hour.

5. 5

   Discard unopened mussels.

6. 6

   Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs.

7. 7

   Mix mussels and vegetables, toss with dressing and le t stand for a few minutes.

8. 8

   Serve in bowls, garnished with egg slices.