Mussels Stuffed with Ratatouille Salad

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

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.