Chilled Smoked Mussel Salad

Photo by Callie Cranford

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1 serving

  • 7 plump, juicy mussels, shucked, lightly smoked and chilled
  • Shaved fennel
  • 1 radish, thinly sliced
  • Pinch of capers
  • Couple wedges of a delicious heirloom tomato 
  • 1 tablespoon English peas
  • Small handful of local arugula
  • Lemon Dill Vinaigrette (recipe follows)
  • Dill Vinaigrette
  • 3 cloves garlic,¼ cup fresh squeezed lemon juice
  • 2 tablespoons Kennerty farms honey (or good
  • 1 tablespoon soy sauce
  • 2 dashes of Red Clay hot sauce,Salt and pepper to taste
  • 1 teaspoon Dijon mustard
  • ½ bunch of fresh dill
  • 2 cups good blended oil

Assembling the Salad

  1. Gently toss all yummy veggies in medium bowl with dressing and season with salt and pepper.
  2. Serve chilled.  Don’t leave a single bite!

Lemon Dill Vinaigrette

  1. Combine all ingredients except oil in medium bowl or in VitaMix blender.
  2. Use VitaMix or hand held immersion blender to slowly buzz all ingredients together while slowly drizzling in oil until dressing is emulsified.
  • From Chef Emily Hahn of The Warehouse in Charleston, South Carolina

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