Great Recipes

• 1/2 pint oysters, shucked
• 2 lbs. mussels, scrubbed and debearded
• 1 cup nonfat Italian salad dressing
• 6 oz. spiral pasta, cooked and drained
• 2 cups total assorted vegetables such as bell peppers, carrots, mushrooms, celery, broccoli or peas, sliced if needed
• 1/4 cup fresh parsley, chopped

Though generally associated with European cuisine, mussels are undeniably American; they were even enjoyed by the Plymouth Pilgrims on the first Thanksgiving. Mussels secrete protein which hardens as it contacts seawater, and this "beard" anchors the mollusks to gravel, rocks, pilings, ropes or any other surface that will support them. Mussels contain omega-3 fatty acids, thought to help fight heart disease.

Simmer oysters over low heat about 3 to 5 minutes in their liquor. Drain and set aside. In a large pot, bring 3/4 cup water to a boil; add mussels, cover and steam over moderate heat until mussels open; about 3 minutes. Drain; remove meat from shells and add to oysters. Add salad dressing, cooked pasta and vegetables. Let stand for 15 minutes, then refrigerate. Serve chilled.