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.
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
Nutrition 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
How to Make It
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Soak wood chips in water 30 minutes. Drain well.
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Prepare grill.
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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.
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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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