Warm Mussel and Marinated Vegetable Salad Recipe | Epicurious

Ingredients

• 1/2 cup zucchini in 1/4-inch dice
• 1/3 cup fennel in 1/4-inch dice
• 1/2 cup seeded ripe tomato in 1/4-inch dice
• 1 teaspoon chopped shallot
• pinch cayenne
• fine sea salt, to taste
• freshly ground white pepper, to taste
• 1 teaspoon chopped fresh Italian parsley
• 2 tablespoons chopped fresh basil
• 1/2 clove garlic, peeled and split in half
• 1 teaspoon drained capers
• 4 imported black olives, pitted and diced
• 1/4 cup olive oil
• 1/4 cup extra-virgin olive oil
• 3 pounds mussels, steamed open and picked from shells