
Cold Mussel Salad with Capers and Dill

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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

comments
Serena
May 9, 2012