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Recipes for your smoker and Grill

Here you will find a selection of some fine recipies. I will add to this section of the site as often as I can. Please send me your recipes to TomThomasFL@hotmail.com! 

Mussels Stuffed with Ratatouille Salad

Chilled mussels perched atop crisp fresh veggies splashed with wine and vinegar? Talk about refreshing!


musselsMR

1-1/2

 

pounds fresh mussels (about 3 dozen)

For the salad:

2

 

tablespoons extra virgin olive oil

1/3

 

cup finely diced green bell peppers

1/3

 

cup finely diced yellow bell peppers

1/3

 

cup finely diced red bell peppers

1/3

 

cup finely diced onions

2

 

cloves minced garlic

1/3

 

cup finely diced yellow squash

1/3

 

cup finely diced tomato

1/4

 

cup extra virgin olive oil

2

 

tablespoons white wine vinegar

2

 

tablespoons lemon juice

2

 

tablespoons white wine

1

 

teaspoon chopped fresh parsley

1

 

teaspoon chopped fresh basil

1

 

teaspoon chopped fresh tarragon

1/4

 

teaspoon salt

1

 

pinch freshly ground black pepper

 

 

 

 

 

Kosher salt

 

 

Fresh parsley, coarsely chopped

Scrub, rinse, and debeard the mussels. Spread the mussels in a single layer in a 13 x 9-inch heavy-duty aluminum foil pan. Pour 1/4 cup water over the mussels. Cover the pan with aluminum foil. Grill over Direct High heat until the mussels are opened, 5 to 6 minutes. Remove from the grill; chill mussels. Remove mussels from shells and discard one half of the shell.

To make the salad: In a large sauté pan, warm the oil and sauté the bell peppers, onions, and garlic for 2 to 4 minutes; add the squash and continue sautéing for 2 minutes. Remove from heat and add the remaining ingredients. Mix well and chill completely.

Place about 1 tablespoon ratatouille salad in each mussel shell and place the shell on a bed of kosher salt. Top each salad-filled shell with a chilled mussel. Sprinkle with coarsely chopped parsley.

Makes 6 to 8 appetizer servings.

Note: Discard any unopened mussels as they are not safe to eat.



 
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