Marinated Mussel Salad

(NC)—Tired of the same old summer salads? Treat your guests with a little flair from Prince Edward Island. Marinated Mussel Salad is one of the tasty recipes in the new PEI cookbook, released this summer. Great as a salad for four friends, or as an appetizer to serve eight.

1/2 cup (125 mL) sliced white onion
1/4 cup (60 mL) minced garlic
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) dry white wine
5 lb. (2.2 kg) PEI mussels (cleaned)
1/2 cup (125 mL) thinly sliced fennel
1/2 cup (125 mL) thinly sliced carrots
1/2 cup (125 mL) thinly sliced red bell pepper
1/2 cup (125 mL) thinly sliced green bell pepper
1/2 cup (125 mL) thinly sliced yellow bell pepper
1/4 cup (60 mL) thinly sliced green onions
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh tarragon
1 tbsp (15 mL) lemon zest
3/4 cup (150 mL) citrus vinaigrette
Salt and pepper

Start by sautéing the white onion and garlic in the olive oil for three minutes. Add the white wine and mussels, cover and cook on high until the shells open (about 5-7 minutes). Remove the mussels from the pot, allow them to cool and remove the shells. Reduce the juice that is left in the pot by half. Cool and reserve. Toss the mussel meat, vegetables, herbs and lemon zest with one cup of the cooled cooking liquid. Add the citrus vinaigrette and season to taste with salt and pepper.