Marinated Mussel Salad 2 pounds PanaPesca® Whole Shell Mussels 1 1/2 cup dry white wine 1/4 cup onions, chopped 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh parsley 1 bay leaf 3 tablespoons champagne vinegar 1/2 tsp paprika 1/2 tsp lemon peel, grated pinch cayenne pepper lemon wedges salt and freshly ground pepper 1. Bring white wine, chopped onion to a boil. Add shellfish, cover and braise until mussels open, about 5 minutes. Transfer mussels to plate, reserving cooking liquid. 2. Heat olive oil in a skillet; add minced garlic and sauté for one minute; do not burn. Add fresh herbs, stir, and cook another minute. Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne. Season and transfer to a bowl. Remove mussel meats from shells and add to contents of bowl; reserve half of the shells for presentation. Cover and refrigerate for 2 hours. 3. Arrange reserved mussel shells on platter. Place single mussel meat in each shell. Dress with marinade. Garnish with lemon wedges and chopped parsley, if desired. Yield: 8 servings