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Mussels Stuffed With Ratatouille Salad


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  • SALAD:
  • 1 1/2 pounds fresh mussels - (abt 3 dozen)
  • 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


Servings 6


Step 1

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.

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