Recipe courtesy of Rawle Jefferds
Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 17
- Cholesterol
- 40
- Sodium
- 408
- Total: 22 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 5 min
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.