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Marinated Mussels

appetizers, shellfish

2 pounds mussels
2/3 cup diced sweet red pepper or tomato
1/4 cup minced green onion
2 cloves garlic; minced
2 tablespoons (each) chopped fresh coriander and parsley
2 tablespoons fresh lime or lemon juice
1 tablespoon minced gingerroot
1 tablespoon olive oil
1/2 teaspoon (each) salt and pepper
dash hot pepper sauce

Scrub mussels and remove any beards; discard any mussels that do not close when tapped. Place in large heavy saucepan over medium-high heat; pour in 1/2 cup water. Cover and cook, shaking pan occasionally to redistribute, for about 5 minutes or until mussels open; drain and let cool. Discard any mussels that have not opened. Remove mussels from shells, reserving half of the shells. In bowl, stir together red pepper, onion, garlic, coriander, parsley, lime juice, ginger, oil, salt, pepper and hot pepper sauce; add mussels and toss to coat. Cover and refrigerate for at least 30 minutes. (Mussels and shells can be covered and refrigerated separately for up to 24 hours.) Arrange reserved shells on large platter; fill each with mussel and some of the marinade. SUBSTITUTION: if coriander is unavailable, use basil or double the amount of parsley.

Contributor: Canadian Living - December, 1998

Yield: 50 to 60 appeti

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