Cold Mussel Salad with Capers and Dill


Cold Mussel Salad with Capers and Dill

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

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 tablespoons olive oil.

– 2 cloves garlic, minced and then crushed with the side of the knife.

– ½ 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 jalapeño 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.


Step 1:
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.

Step 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 thesink 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.

Step 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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