Mussels Stuffed With Ratatouille Salad

Mussels Stuffed With Ratatouille Salad
Mussels Stuffed With Ratatouille Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds fresh mussels - (abt 3 dozen)

  • 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

    garlic cloves minced

  • 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 as nedded for bed

  • Coarsely-chopped fresh parsley for garnish

Directions

Scrub, rinse, and debeard the mussels. Spread the mussels in a single layer in a 13- by 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. (Note: Discard any unopened mussels as they are not safe to eat.) 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. This recipe yields 6 to 8 appetizer servings. Wine Recommendation: Find harmony with a crisp, dry rosé, especially a Tavel from France's Rhône Valley or an earthier rosado from the Navarra region of Spain. The wine's refreshing acidity will do the mussels and the salad justice. Beer Recommendation: Beer with mussels is a national obsession in Belgium, so try one of Belgium's five true Trappist Abbey ales; Afflagem, Chimay, Orval, Rochefort, or Westmalle. You'll have an almost-creamy sweet and sour sauce for the mussels that emphasizes the freshness of the vegetables.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: