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Mussels Stuffed with Ratatouille Salad

 

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 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. 		 

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 servings.

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