Cold Mussel Salad with Capers and Dill

Preparation info
  • Makes


    First-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

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.


  • 4 cups cooked mussel meats, from about 8 pounds mussels
  • 2 tablespoon


If the mussels feel gritty, rinse them under cold running water and drain. In a sauté 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