Spanish Style Mussels Salpicon – a refreshing summer salad
Would you like a fresh and healthy lunch? This mouth-watering combination of refreshing seafood with the crunchiness of colourful vegetables is what we all need on a warm summer’s day! The mussels are cooked marinière and once cooled, they are removed from the shell and mixed with the vegetables and dressing.
What is Salpicon
Salpicon or salpicón, meaning ‘hodgepodge’ or ‘medley’ in Spanish is a mixture of raw vegetables tossed with a vinaigrette or dressing with added seafood. In Spain, canned tuna and octopus are the most common salpicon recipes, but any seafood can be added. Central American and Mexican salpicon is made with beef stripes.
Spanish Style Mussels Salpicon
Salpicon or salpicón, meaning ‘hodgepodge’ or ‘medley’ in Spanish is a mixture of raw vegetables tossed with a vinaigrette or dressing with added seafood.
- 250 gr cooked mussel meat
- ½ pc green pepper
- ½ pc red pepper
- ½ pc yellow pepper
- ½ pc red onion
- 1 pc tomato concassé (diced)
For the dressing
- 30 ml red wine vinegar
- 90 ml extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander
- 1 tsp chopped green chillies
- ½ tsp chopped ginger
Prepare the salpicon mixture
- Wash and dice the peppers.
- Dice the red onions and the peeled tomato to the same size as the peppers.
Prepare the dressing
- Mix the salt, pepper, mustard, vinegar and olive oil.
- Add all remaining ingredients and season to taste.
Finish the salad
- Mix the cooked mussels and the salpicon mixture.
- Gently toss the mussel salad with the herb dressing and serve.
Nutrition for 1 portion
Calories: 408kcalCarbohydrates: 1gProtein: 1gFat: 45gSodium: 86mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 4mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition