Warm Mussel and Marinated Vegetable Salad

Name: Warm Mussel and Marinated Vegetable Salad
Yield: Makes 4 servings
Ingredients: 1/2 cup zucchini in 1/4-inch dice; 1/3 cup fennel in 1/4-inch dice; 1/2 cup seeded ripe tomato in 1/4-inch dice; 1 teaspoon chopped shallot; pinch cayenne; fine sea salt, to taste; freshly ground white pepper, to taste; 1 teaspoon chopped fresh Italian parsley; 2 tablespoons chopped fresh basil; 1/2 clove garlic, peeled and split in half; 1 teaspoon drained capers; 4 imported black olives, pitted and diced; 1/4 cup olive oil; 1/4 cup extra-virgin olive oil; 3 pounds mussels, steamed open and picked from shells

By Maguy Le Coze and Eric Ripert

August 20, 2004

Eric: If you have to make mussel broth for another recipe and don't know what to do with all the leftover mussels, this dish is the perfect solution. On the other hand, if you want to make this salad and don't have a use for the broth, just freeze it.

Maguy: The crunchy diced vegetables contrast perfectly with the softness of the mussels, even though it's not the wonderful moules marinière of my childhood.

Recipe notes

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