 |
|
|
Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette
|
|
|
|
2 1/2 pounds mussels, steamed, removed from shells and cooled
2 3/4 cups rice wine vinegar
1 cup sugar
3 tablespoons finely diced red pepper
2 tablespoons plus 2 teaspoons finely diced daikon
1 green onion (scallion), finely sliced
2 teaspoons finely chopped parsley
1 teaspoon peeled and finely diced ginger
1 tablespoon sesame oil
Combine all ingredients in a large bowl or bucket. Add steamed and cooled mussels. Gently toss or stir to coat all mussels. Let marinate in refrigerator for 2 to 3 hours before serving.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
