Salpicon De Choros Smoked Mussel Salad Recipes

SALPICON DE CHOROS (SMOKED MUSSEL SALAD)

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.

MUSSEL SALAD

Steps:

• In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.

SALPICóN DE MARISCO

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.

MOM'S SMOKED SALMON SALAD

Steps:

• Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.

MUSSEL SALAD

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.