Ingredients: 1-1/2 pounds fresh mussels (about 3 dozen) For the salad: 2 tablespoons extra virgin olive oil 1/3 cup finely diced green bell peppers 1/3 cup finely diced yellow bell peppers 1/3 cup finely diced red bell peppers 1/3 cup finely diced onions 2 cloves minced garlic 1/3 cup finely diced yellow squash 1/3 cup finely diced tomato 1/4 cup extra virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons lemon juice 2 tablespoons white wine 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh tarragon 1/4 teaspoon salt 1 pinch freshly ground black pepper Kosher salt Fresh parsley, coarsely chopped Directions:1. Scrub, rinse, and debeard the mussels. Spread the mussels in a single layer in a 13 x 9-inch heavy-duty aluminum foil pan. Pour 1/4 cup water over the mussels. Cover the pan with aluminum foil. Grill over Direct High heat until the mussels are opened, 5 to 6 minutes. Remove from the grill; chill mussels. Remove mussels from shells and discard one half of the shell. 2. To make the salad: In a large sauté pan, warm the oil and sauté the bell peppers, onions, and garlic for 2 to 4 minutes; add the squash and continue sautéing for 2 minutes. Remove from heat and add the remaining ingredients. Mix well and chill completely. 3. Place about 1 tablespoon ratatouille salad in each mussel shell and place the shell on a bed of kosher salt. Top each salad-filled shell with a chilled mussel. Sprinkle with coarsely chopped parsley. |