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.
More From Cooking Light
- Calories: 163
- Calories from fat: 29%
- Fat: 5.3g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.2g
- Protein: 19.1g
- Carbohydrate: 9.7g
- Fiber: 1.5g
- Cholesterol: 42mg
- Iron: 6.6mg
- Sodium: 491mg
- Calcium: 58mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note