Name: Cold Mussel Salad with Capers and Dill
Yield: Makes 8 First-Course Servings
Cuisine: United States
Ingredients: 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; ½ cup mayonnaise, preferably homemade; 3 tablespoons fresh lemon juice; 4 tablespoons capers, drained; 1 bunch dill, minced (about 2 tablespoons); Leaves from 1 small bunch parsley, finely chopped Salt; Pepper; 2 teaspoons coarse salt; ½ red onion, sliced paper-thin; 2 cloves garlic, minced and then crushed with the side of the knife; 2 tablespoons olive oil; 4 cups cooked mussel meats, from about 8 pounds mussels

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Cooking

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.

Ingredients

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

Method

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