Ernest Hemingways Conch Mussel Salad
Dive into the coastal charm of Ernest Hemingway’s Conch Mussel Salad—a vibrant and refreshing seafood dish that captures the essence of tropical elegance. Crafted with tender, blanched conch meat and delicately steamed mussels, this salad is a celebration of bold, fresh flavors. Diced red onion, juicy cherry tomatoes, and a zesty medley of lime and lemon juice create a tangy, aromatic dressing, while fresh cilantro and parsley add a burst of herbaceous brightness. Finished with a drizzle of extra virgin olive oil and a hint of crushed red chili flakes for optional heat, this chilled salad is perfect for a light lunch or a sophisticated appetizer. Ready in just 35 minutes, this easy-to-make recipe delivers a taste of paradise, ideal for seafood lovers and fans of Hemingway’s adventurous lifestyle. Serve it as a standalone dish or pair it with crusty bread for a hearty seaside-inspired meal.
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Recipe Information
Ingredients
- 200 grams Fresh conch meat
- 500 grams Fresh mussels (cleaned with beards removed)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 small Red onion (finely diced)
- 10 pieces Cherry tomatoes (halved)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1 clove Garlic (finely minced)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper (freshly cracked)
- 0.25 teaspoon Crushed red chili flakes (optional)
- 1 bowl Ice water
Instructions
Bring a medium pot of water to a boil and season it lightly with sea salt.
Carefully blanch the conch meat in the boiling water for 3-4 minutes until tender. Remove and immediately transfer to a bowl of ice water to cool. Once cool, dice the conch meat into bite-sized pieces.
In the same pot, steam the mussels over medium heat for 5-7 minutes, or until all the shells have opened. Discard any mussels that do not open. Remove the mussels from their shells, set aside, and let cool slightly.
In a large mixing bowl, combine the diced conch meat and mussels with the diced red onion, halved cherry tomatoes, minced garlic, chopped cilantro, and parsley.
Drizzle the olive oil, lime juice, and lemon juice over the mixture. Add sea salt, black pepper, and a pinch of red chili flakes (if using) for a touch of heat.
Toss everything gently until the salad is well-coated with the dressing and the flavors are evenly distributed.
Cover the bowl with plastic wrap and let the salad chill in the refrigerator for 15-20 minutes to allow the flavors to meld together.
Serve the conch and mussel salad cold, garnished with a sprig of cilantro or parsley and an extra squeeze of lime if desired. Pair with crusty bread or enjoy as-is for a refreshing seafood treat.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.2 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 250 mg | 19% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
