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.