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Mussels stuffed with ratatouille salad

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

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 saut pan, warm the oil and saut the bell peppers, onions, and garlic for 2 to 4 minutes; add the squash and continue sauting 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.
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