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.
Yield:
6 servings (serving size: about 1 cup)
Nutritional Information
Calories
163
Caloriesfromfat
29 %
Fat
5.3 g
Satfat
0.9 g
Monofat
1.7 g
Polyfat
1.2 g
Protein
19.1 g
Carbohydrate
9.7 g
Fiber
1.5 g
Cholesterol
42 mg
Iron
6.6 mg
Sodium
491 mg
Calcium
58 mg
Ingredients
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
Preparation
Soak wood chips in water 30 minutes. Drain well.
Prepare grill.
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.
May 2004
