Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette

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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