Salpicon De Choros (Smoked Mussel Salad)

• 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

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

mussels, romaine lettuce, carrot, tomatoes, corn, avocado, oil, eggs

Taken from www.food.com/recipe/salpicon-de-choros-smoked-mussel-salad-3197 (may not work)