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Mussel Salad

Yield 6 servings (serving size: about 1 cup)
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

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

  1. Soak wood chips in water 30 minutes. Drain well.

  2. Prepare grill.

  3. 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.

  4. Combine vinegar, oil, and mustard in a large bowl, stirring with a whisk. Add mussels, greens, and remaining ingredients; toss gently to coat.