Salpicon De Choros Smoked Mussel Salad Recipes

Steps:

• Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster.
• Meanwhile, scrub the mussels and place in a dish that fits inside the roaster.
• When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes.
• Remove from heat and leave covered for 1 hour.
• Discard unopened mussels.
• Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs.
• Mix mussels and vegetables, toss with dressing and le t stand for a few minutes.
• Serve in bowls, garnished with egg slices.

Steps:

• Cook mussels until they are fully opened, (3-4 minutes) and the meat is firm. Pull the mussels from shells.
• Mix fish sauce, lime juice, and sugar well, Add remaining ingredients.
• Toss mussel meats with sauce. Refrigerate for an hour before serving; serve on a bed of arugula, with a slice of tomato.

Steps:

• Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open - give these a tap on a work surface, and discard if they remain open.
• Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.
• Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
• Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.
• Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.

Steps:

• Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.
• Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
• Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
• Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
• Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
• Remove 1/4 cup dressing; set aside.
• Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
• Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
• To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

Steps:

• Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
• Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
• In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
• In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.