Salpicon De Choros (Smoked Mussel Salad) - cooking recipe

Ingredients

2 dozen mussels
1 head romaine lettuce
1 large carrot
2 large tomatoes
2 cups corn, cooked
1 avocado
1/2 cup oil and lemon dressing with herbs (or to taste)
3 eggs, hard boiled

Preparation

Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster.
Meanwhile, scrub the mussels and place in a dish that fits inside the roaster.
When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes.
Remove from heat and leave covered for 1 hour.
Discard unopened mussels.
Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs.
Mix mussels and vegetables, toss with dressing and le t stand for a few minutes.
Serve in bowls, garnished with egg slices.