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.

Viviana Carballo
Recipe by Cooking Light May 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 30 minutes. Drain well.

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  • 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.

Nutrition Facts

163 calories; calories from fat 29%; fat 5.3g; saturated fat 0.9g; mono fat 1.7g; poly fat 1.2g; protein 19.1g; carbohydrates 9.7g; fiber 1.5g; cholesterol 42mg; iron 6.6mg; sodium 491mg; calcium 58mg.
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