Ingredients
½ Medium red bell pepper
½ Jalapeno chili
1 ear corn
½ cup dry white wine
4 thyme sprigs
or
1 tsp dried thyme
1 small dried red chili
½ bunch parsley stems
24 mussels, scrubbed and debearded
¾ pound scallops
½ cup olive oil
¼ cup fresh lime juice
½ cup peeled, seeded and diced papaya
¼ cup diced green onions
1½ tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
Dash hot pepper sauce
salt
1½ heads oak leaf lettuce or Boston lettuce
Preparation
Char red bell pepper and jalapeno over gas flame or in broiler until blackened on skin side only. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Cut bell pepper into ¼ inch dice. Mince jalapeno. Cut corn kernels from cob. Blanch kernels in boiling water until just tender, about 3 minutes. Drain thoroughly.
Bring ½ cup water, wine, thyme, dried chili and parsley to boil in a large saucepan. Add mussels. Cover and cook 4 minuets. Remove any opened mussels. Cover and cook remaining mussels 5 minuets longer. Remove all mussels, discarding any that do not open. Add scallops to pan and simmer until just opaque, about 2 minuets. Drain.
Remove mussels from shells. Place in large bowl. Add scallops. Mix in oil and lime juice, then bell pepper, jalapeno, corn, papaya, green onions, cilantro and mint. Season with hot sauce and salt. Refrigerate at least 2 hours, stirring occasionally. (Can be prepared 6 hours ahead).
Let salad stand at room temperature 30 minuets. Line platter with lettuce leaves. Mix salad and spoon atop lettuce.
