Region: Italy
Category: Salads
Season: Summer
Difficulty: Easy
This is a perfect summer salad served as a first course. 
Cultivated mussels are sold today already cleaned. You can save further time by hard-boiling and cooking the green beans at the same time in the same pot. This salad stands alone but can also accompany simple pasta or grilled meat.
Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes
2 large eggs
16 green beans, trimmed and cut in 1/2-inch pieces
2 pounds mussels, bearded and rinsed
1/3 cup extra-virgin olive oil
Juice of 1 lemon
1 garlic clove, finely chopped
Salt to taste
10 ripe but firm cherry tomatoes
1/2 teaspoon freshly ground black pepper
4 salted anchovy fillets, rinsed (optional)
1. Bring a saucepan of water to a boil over high heat, then hard boil the eggs for exactly 10 minutes. After the water has been boiling for 3 minutes with the eggs, add the green beans, and drain both the eggs and green beans together at the 10 minute mark. Shell the eggs once they are cool and quarter lengthwise.
2. In a large pot with about 1/2 inch of water, steam the mussels over high heat until they open, about 5 minutes. Discard any mussels that remain firmly shut.
3. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste.
4. Put the tomatoes in a serving platter. Remove all but 8 of the mussels from their shells and scatter them over the tomatoes, tossing a bit. Scatter the green beans around the tomatoes. Sprinkle with the black pepper and pour on half of the dressing. Garnish the edge of the platter with the egg quarters and mussels in their shell. Place the anchovies, if desired, in the center of the platter, making two "x's", and pour the remaining dressing on top. Serve immediately or within 2 hours, but do not refrigerate.
Variation:
Note:
Posted: 12/29/2006