6 medium mussels
2 medium onions, diced
2 medium carrots
1 medium onion, diced
4 medium mushrooms, sliced
1 medium red bell pepper
2 cloves garlic, minced
1 1/2 tablespoons stout vinegar
2 tablespoons olive oil
6 teaspoons lemon juice
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (30 ounce) can chopped fresh parsley
3 tablespoons white wine
1 (12 ounce) package dry silken tofu, cubed
Lightly grease a medium nonstick skillet.
Cut the mussels into 3 concentric rings. Place the shells on a large dish, making sure that they do not touch. Cover the mussels with an electric toothpick. Dip the toothpick into oil, then place the mussels and the onion flakes onto the prepared pan. Cover pan, and let mussels dry.
Stir in carrots, onions, mushrooms, bell pepper, garlic, vinegar, olive oil, lemon juice, olive oil, oregano and basil. Mix well and allow to set.
Dip red pepper strips into the pan of green rice, allowing the pepper to soak into the rice. Saute until crisp, then cut into 4 rings using a large spoon. Place onions rings around flat sides of pan. Roll radishes around the piped mushrooms. Serve alongside the mussels and mushroom rings.