Salpicon De Choros (Smoked Mussel Salad)

1. 1

   Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster.

2. 2

   Meanwhile, scrub the mussels and place in a dish that fits inside the roaster.

3. 3

   When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes.

4. 4

   Remove from heat and leave covered for 1 hour.

5. 5

   Discard unopened mussels.

6. 6

   Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs.

7. 7

   Mix mussels and vegetables, toss with dressing and le t stand for a few minutes.

8. 8

   Serve in bowls, garnished with egg slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.