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Mussel Salad

ingredients

serves 4
2 large red (bell) peppers
350 g (12 oz) cooked shelled mussels, thawed if frozen
1 head of radicchio
25 g (1 oz) rocket (arugula) leaves
8 cooked New Zealand mussels in their shells

to serve

lemon wedges crusty bread

dressing

1 tbsp olive oil
1 tbsp lemon juice
1 tsp finely grated lemon rind
2 tsp clear honey
1 tsp French mustard
1 tbsp snipped fresh chives
salt and pepper

method

1. Preheat the grill (broiler) to hot. Halve and deseed the (bell) peppers and place them skin-side up on the rack.

2. Cook for 8 - 10 minutes until the skin is charred and blistered and the flesh is soft. Leave to cool for 10 minutes, then peel off the skin.

3. Slice the (bell) pepper flesh into thin strips and place in a bowl. Gently mix in the shelled mussels and set aside until required.

4. To make the dressing, mix all of the ingredients until well blended.

5. Mix into the (bell) pepper and mussel mixture until coated.

6. Remove the central core of the radicchio and shred the leaves. Place in a serving bowl with the rocket (arugula) leaves and toss together.

7. Pile the mussel mixture into the centre of the leaves and arrange the large mussels in their shells around the edge of the dish. Serve with lemon wedges and crusty bread.

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