Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette

Ingredients

• 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

Directions

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.