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Title: Summer Mussel Salad With A Zippy Asian Dressing
Yield: 1

Ingredients

      3 lb mussels in the shell
      1 tb finely chopped garlic
      3 tb finely chopped shallots or
           -green on; ions
      2 ts peeled minced ginger
      2 tb peeled chopped lemon
      2 tb olive oil
      1 c  water
      1 c  dry white wine
      1 sm english cucumber; peeled,
           -seeded and
      1    ; cut in fine
      1    ; julienne
      1 sm red onion; peeled and thinly
      1    ; sliced
      1 c  jicama; peeled and cut in
      1    ; fine julienne
      1 sm red pepper; stemmed, seeded
           -and
      1    ; deveined and cut in
      1    fine julienne
      1    zippy asian dressing;
           -(recipe follows)
      1    garnish: fresh diakon
           -sprouts

Instructions

Scrub and de-beard the mussels. Add garlic, shallots, ginger, lemon and
olive
oil to a deep pot and saute for a minute or two. Add mussels, water and
wine,
cover and steam for 4-5 minutes until mussels open. Discard any unopened
mussels. Drain, reserving liquid for another use. Cool and remove mussels
from
shell and discard shells.

Arrange cucumbers, onions, jicama and red bell pepper attractively on
plates.
Toss mussels, cilantro and mint leaves with some of dressing until well
moistened. Arrange around vegetables and garnish with daikon sprouts if
desired.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 538 Calories (kcal); 28g Total Fat; (62% calories from fat);
4g Protein; 34g Carbohydrate; 0mg Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates

Recipe by: COOKING RIGHT SHOW #CR9691

Converted by MM_Buster v2.0n.

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