Instructions: Scrub, rinse, and debeard the mussels. Spread the mussels in a single layer in a 13- by 9-inch heavy-duty aluminum foil pan. Pour 1/4 cup water over the mussels. Cover the pan with aluminum foil. Grill over Direct High heat until the mussels are opened, 5 to 6 minutes.

Remove from the grill; chill mussels. Remove mussels from shells and discard one half of the shell. (Note: Discard any unopened mussels as they are not safe to eat.)

To make the Salad: In a large saute pan, warm the oil and saute the bell peppers, onions, and garlic for 2 to 4 minutes; add the squash and continue sauteing for 2 minutes. Remove from heat and add the remaining ingredients. Mix well and chill completely.

Place about 1 tablespoon ratatouille salad in each mussel shell and place the shell on a bed of kosher salt. Top each salad-filled shell with a chilled mussel. Sprinkle with coarsely chopped parsley.

This recipe yields 6 to 8 appetizer servings.

Wine Recommendation: Find harmony with a crisp, dry rose, especially a Tavel from Frances Rhone Valley or an earthier rosado from the Navarra region of Spain. The wines refreshing acidity will do the mussels and the salad justice.

Beer Recommendation: Beer with mussels is a national obsession in Belgium, so try one of Belgiums five true Trappist Abbey ales; Afflagem, Chimay, Orval, Rochefort, or Westmalle. Youll have an almost-creamy sweet and sour sauce for the mussels that emphasizes the freshness of the vegetables.

Comments: Chilled mussels perched atop crisp fresh veggies splashed with wine and vinegar? Talk about refreshing!

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