Mussel, Pepper And Ginger Salad

• 3/4 cup dry white wine
• 2 None shallots, peeled and diced
• 2 3/4 lb fresh mussels, scrubbed, beards removed, any open shells discarded
• 3 None bell peppers (1 yellow, 1 red, 1 orange pepper), halved and deseeded
• 3 None onions, peeled and finely diced
• 3/4 inch fresh ginger, peeled and grated
• 1/2 cup fresh cilantro, a little reserved for garnish, remainder finely chopped
• 6 tbsp olive oil
• 3 tbsp white wine vinegar

1. Preheat broiler. Bring wine and shallots to a boil. Season, add mussels, cover and simmer for 8 mins, or until shells open. Drain, reserving cooking liquid, and allow to cool.
2. Place peppers skin-side up on a baking sheet and broil for 10-12 mins, until skin is charred. Place in a plastic bag and allow to cool. Remove skin and finely dice flesh. Set aside.
3. To finish, remove mussels from shells, discarding any that are still closed. Mix with peppers, onions, ginger and cilantro. Mix 3/4 of reserved cooking liquid with oil and vinegar. Season then toss with mussel salad and garnish with cilantro.

white wine, shallots, fresh mussels, bell peppers, onions, ginger, fresh cilantro, olive oil, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/18043 (may not work)