Cold Mussel Salad with Capers and Dill

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Cold Mussel Salad with Capers and Dill
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Cold Mussel Salad with Capers and Dill

Added by: on Jan 5th, 2011
This zesty salad is inspired by a recipe for a salad popular in Nantucket that appeared in Saveur magazine. It is a perfect way to use cooked mussels that have come about as a by product of other dishes, such as soups and sauces. If you make the mayonnaise, you can experiment with the variations .. more >
Prep Time:
15 min
Cook Time:
20 min
Ready In:
35 min



Original Recipe Yield: 8 servings


  • 4 cups cooked mussel meats (from about 8 pounds mussels)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced and then crushed with the side of the knife)
  • 1/2 red onion (sliced paper-thin)
  • 2 teaspoons coarse salt
  • 1 chipotle chile (soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded, and chopped, or 1 jalapeno chile, seeded and finely chopped)
  • 1/2 cup mayonnaise (preferably homemade)
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons capers (drained)
  • 1 bunch (about 2 tablespoons) dill (minced)
  • 1 small bunch parsley (finely chopped)
  • Salt
  • Pepper
Nutrition Facts
Cold Mussel Salad with Capers and Dill

Servings Per Recipe: 8

Amount Per Serving

Calories: 164

  • Total Fat: 10.3 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 24.8 mg
  • Sodium: 1043.6 mg
  • Total Carbs: 9 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 1.5 g
  • Protein: 9.7 g

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If the mussels feel gritty, rinse them under cold running water and drain. In a saute pan, heat the olive oil over medium heat and add the garlic. Stir for 1 minute, add the mussels, and stir for 1 minute more. Remove from the heat and let cool.


In a bowl, sprinkle the onion slices with the coarse salt and then toss and rub the salt into the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the onion slices to a colander, set it in the sink or over a bowl, and let drain for about 15 minutes. Working with a little at a time, squeeze the onion slices in your fists to extract as much liquid and salt as possible.


In a salad bowl, combine the mussels, onion, chile, mayonnaise, lemon juice, capers, dill, and parsley and stir gently to mix. Season with salt and pepper.


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By: Serena on May 9th, 2012

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