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Mussel Salad

Mussel Salad

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.

Cooking Light MAY 2004

  • Yield: 6 servings (serving size: about 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • 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

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Mussel Salad Recipe