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Recipe : *** Mussels Stuffed with Ratatouille Salad

Mussels Stuffed with Ratatouille Salad
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    45 min
  • Ready in
    1 h 30
  • Price
    Very friendly budget
  • Rate:
             
 
Chilled mussels perched atop crisp fresh veggies splashed with wine and vinegar? Talk about refreshing!
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
mussels, ratatouille, salad, Stuffed, crisp, Wine

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 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
  • ¼ teaspoons salt
  • 1 pch freshly-ground black pepper
  • kosher salt as nedded for bed
  • coarsely-chopped fresh parsley for garnish
  • 700 g fresh mussels
  • 80 g finely-diced green bell peppers
  • 80 g finely-diced yellow bell peppers
  • 80 g finely-diced red bell peppers
  • 80 g finely-diced onions
  • 80 g finely-diced yellow squash
  • 80 g finely-diced tomato
  • 60 ml extra-virgin olive oil

  • Recipe preparation steps

  • 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 one quarter 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.
  • 2
    Remove from the grill; chill mussels.
  • 3
    Remove mussels from shells and discard one half of the shell. Discard any unopened mussels as they are not safe to eat.
  • 4
    To make the Salad:
  • 5
    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.
  • 6
    Remove from heat and add the remaining ingredients. Mix well and chill completely.
  • 7
    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.
  • Ready !



 

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