Marinated Penn Cove Mussels in a Rice Wine and Sesame Vinaigrette

• 2 1/2 pounds mussels, steamed, removed from shells and cooled
• 2 3/4 cups rice wine vinegar
• 1 cup sugar
• 3 tablespoons finely diced red pepper
• 2 tablespoons plus 2 teaspoons finely diced daikon
• 1 green onion (scallion), finely sliced
• 2 teaspoons finely chopped parsley
• 1 teaspoon peeled and finely diced ginger
• 1 tablespoon sesame oil

1. Combine all ingredients in a large bowl or bucket.
2. Add steamed and cooled mussels.
3. Gently toss or stir to coat all mussels.
4. Let marinate in refrigerator for 2 to 3 hours before serving.

mussels, rice wine vinegar, sugar, red pepper, daikon, green onion, parsley, ginger, sesame oil

Taken from www.foodnetwork.com/recipes/bobby-flay/marinated-penn-cove-mussels-in-a-rice-wine-and-sesame-vinaigrette-recipe.html (may not work)