SALPICON DE CHOROS (SMOKED MUSSEL SALAD)
Make and share this Salpicon de Choros (Smoked Mussel Salad) recipe from Food.com.
Provided by Frank Butcher
Categories Mussels
Yield 1 batch
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1428, Fat 60, SaturatedFat 11.6, Cholesterol 742, Sodium 1496, Carbohydrate 156.5, Fiber 42.2, Sugar 33.2, Protein 91
SHRIMP AND MUSSEL SALAD WITH CABBAGE SLAW
They added cook time to prep time. The full prep time is 1.5 hours -- you prep some of the veggies while cooking seafood, and I gave ample time on all ends for logistics. Full prep time is no more than 1.5 hours. I just took this to a potluck (which had other salads) and at a potluck, this serves 15 people very well. If you can't find them, consider the nigella seeds optional -- they're also known as kalunji seeds, and they are a mild seasoning found in some Indian foods. Find something fun to substitute with, if you wish. Also: keep in mind that I don't tend to measure ingredients in this sort of recipe -- everything except the seafood (which came in packages with poundage labeling) is an eyeball approximation. I do try to eyeball correctly.
Provided by Diann is Cooking
Categories Mussels
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring hot water, sufficient to cover the shrimp, to boil. Drop in the shrimp. Leave in the hot water for no more than 90 seconds. Drain and run cold water over. Peel. (You can peel before you cook if you prefer. I tend to peel some while waiting on the water, and the rest after. You can even skip this step by buying pre-cooked shrimp, but I find they often taste a little funky.).
- Bring hot water, sufficient to cover the mussels, to boil. Drop in the mussels -- there were enough of these that I divided the lot and did this step twice -- and let them cook. When foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. By seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. Run cold water over the retrieved mussels. Best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. Discard any mussels that do not open. The opening size should be over 1/8th inch for it to count for something I'd serve to others, not to mention eat myself.
- Remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
- Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts.
- If your cucumber is waxed, or if it has a thick skin, peel it. Otherwise you may optionally leave the skin on. Slice cucumber into very fine slices. Halve or quarter these, depending on the thickness of the cucumber.
- Put the above vegetation into a large serving bowl.
- Add the fresh parsley (don't stint, but I didn't measure it), chopped fine. Add the capers, the ground pepper and the nigella seeds. Make the nigella seeds, if you have them, a heaping tablespoonful.
- Add the chilled seafood.
- Dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). Add the vinegar and the olive oil, mix, and pour over your salad. Toss the salad up. Try to get everything coated, lightly. Feel free to add a little bit more of the oil and the vinegar, if you think this needs.
- Optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, NOT the supermarket) sliced and laid invitingly atop the salad.
Nutrition Facts : Calories 380.9, Fat 11.4, SaturatedFat 1.8, Cholesterol 262.8, Sodium 1645.4, Carbohydrate 17.8, Fiber 2.4, Sugar 3.3, Protein 50
MUSSEL SALAD WITH FENNEL
Make and share this Mussel Salad With Fennel recipe from Food.com.
Provided by Outta Here
Categories Mussels
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 677.3, Fat 15, SaturatedFat 2.8, Cholesterol 147, Sodium 1153.1, Carbohydrate 100.7, Fiber 13.2, Sugar 9.8, Protein 38.6
MUSSEL SALAD
Make and share this Mussel Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 518.3, Fat 10.6, SaturatedFat 2, Cholesterol 127.3, Sodium 5696.1, Carbohydrate 46.2, Fiber 1.6, Sugar 20.5, Protein 59.2
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