Mussels Stuffed with Ratatouille Salad
Preparation & Cooking Time: Prep time: 35 minutes Grilling time: 5 to 6 minutes
Serves: 6-8
Ingredients
3 dozen live mussels
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
Method
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 (450F to 550°F), with the lid closed, until the mussels are opened, 5 to 6 minutes. (Note: Discard any unopened mussels, as they are not safe to eat.) Remove from the grill; chill the mussels. Remove the mussels from their shells and discard one half of the shell.
2. 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 the heat and add the remaining salad 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 the parsley.