Recipe courtesy of Rawle Jefferds

Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette

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  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
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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


  1. 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.