For centuries, Chileans have smoked seafood to preserve it. Adding wood chips to the grill gives fresh mussels smoked flavor. Use a mesh rack, such as a vegetable grilling basket, to keep mussels from falling through the grates as they cook. This zesty dish is ideal on an antipasti platter or as a side to roast chicken, pork, or vegetables.
1/2 cup hickory wood chips
2 pounds mussels, scrubbed and debearded
1 1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
3 cups gourmet salad greens
1 1/3 cups chopped peeled tomato
1 cup marinated artichoke hearts, drained and chopped
2 tablespoons chopped peeled avocado
1 tablespoon chopped fresh cilantro
How to Make It
Soak wood chips in water 30 minutes. Drain well.
Place wood chips on hot coals. Place a mesh rack on a grill rack over hot coals. Place mussels on mesh rack; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Cool mussels. Remove meat from shells; discard shells.
Combine vinegar, oil, and mustard in a large bowl, stirring with a whisk. Add mussels, greens, and remaining ingredients; toss gently to coat.
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