Salpicon de Choros (Smoked Mussel Salad) Recipe #3197
Salpicon de Choros (Smoked Mussel Salad) Mesquite chips
1 batch
- 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
- Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster.
- Meanwhile, scrub the mussels and place in a dish that fits inside the roaster.
- When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes.
- Remove from heat and leave covered for 1 hour.
- Discard unopened mussels.
- Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs.
- Mix mussels and vegetables, toss with dressing and le t stand for a few minutes.
- Serve in bowls, garnished with egg slices.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 3197 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars