Cold Mussel Salad with Capers and Dill
by:
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 that accompany the basic recipe.
ingredients
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serves: 8
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
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
preparation
1. 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.
2. 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.
3. 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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comments
Serena
May 9, 2012