cool maine mussel salad

serves 4

• 3 – 4 lbs. mussels (large maine mussels or large prince edward island)
• dry white wine
• 1 lge roasted red pepper, sliced and cut in 1/2” pieces
• 1 1/2 t anchovies sliced (we use ortiz brand)
• 3/4 c of chopped mixed herbs- i used thyme, basil, italian parsley & a bit of rosemary
• 2 bunch scallions, slice super thin using 1/2 of the green section, squeeze with fingers & separate into tiny rings
• 1 t red pepper flakes

vinaigrette

• 1/2 c olive oil
• 3 t rice vinegar
• 2 t whole grain mustard
• 2 t finely chopped garlic
• 2 t fresh lemon juice
• 2 t honey
• 2 t horseradish

whisk ingredients together & adjust to taste.

in a large pot (with tight fitting lid) add water & the white wine to make a 2″ depth. bring to a boil and add mussels. steam for 4-6 min. or until all open. pour off liquid and add ice and cold water to chill. chill for 4-5 min. then drain in a colander. in a large mixing bowl, gently toss mussels with vinaigrette, peppers, herbs, anchovies, scallions and pepper flakes.

serve as an appetizer or over greens with a baguette for lunch or a light supper on a steamy night! perfect, portable, picnic fare.