SPICY MARINATED MUSSELS

SPICY MARINATED MUSSELS image

Yield 6 servings

Number Of Ingredients 12

18 small Prince Edward Island mussels
3 tablespoons mild olive oil, not extra virgin
MARINADE
1/4 cup bottled roasted red peppers, chopped
2 tablespoons fresh cilantro, mint or basil, chopped
1 clove gatrlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons unseasoned Japaneses rice vinegar
1 tablespoon dark sesame oil
1 tablespoon flavorless cooking oil
1/2 teaspoon Asian chile sauce
1/4 teaspoon salt

Steps:

Scrub the mussels vigorously and pull away the beards and any seaweed between the shells. In a 4-quart pot, bring 1 inch of water to a vigorous boil. Add the mussels and cover the pot. Cook until the mussels open, about 3 minutes. Discard any mussels that do not open. Transfer the mussels to a colander, let cool, then refrigerate for 1 hour. In a small, nonreactive bowl, whisk together the marinade ingredients and refrigerate. Carefully remove the mussel meat from the shells; place in a bowl and refrigerate. Open the mussel shells wide, but do ot detach the halves. Place the shells in a large bowl, toss with the olive oil until evenly coated, and refrigerate. The recipe can be completed to this point up to 8 hours before serving To serve, toss the mussels with the marinade. Place a marinated mussel in each shell and arrange on a serving plate. DO NOT marinate mussels more than 2 hours, or the texture of the mussels will be come mushy.