Mussels Stuffed with Ratatouille Salad

Chilled mussels perched atop crisp fresh veggies splashed with wine and vinegar? Talk about refreshing!

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

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.

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.

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.

Makes 6 to 8 appetizer servings.

Note: Discard any unopened mussels as they are not safe to eat.


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