Mussel Salad with Soybean Sprouts and Miso

Brush the mussels well under cold running water, remove the beards and sort out any mussels that have already opened. In a large pot, bring enough salted water to a boil. Put the mussels in and cook, covered, for about 4-5 minutes. Now take the mussels out again and let them drain in a sieve. Once the mussels have cooled a bit, scoop out the mussel meat and set aside. Blanch (scald) the soybean sprouts briefly in hot water. Rinse cold and drain. Core, wash and cut the peppers into strips. Finely slice the spring onions. Thoroughly wash (or peel) the cucumber and slice as well. For the marinade, combine the rice wine with rice vinegar, freshly grated ginger, miso, chili, Szechuan pepper, and sesame oil and stir well. Combine the mussels in a bowl with the prepared vegetables and pour the marinade over them. Stir gently, cover with foil and marinate for 20 minutes. Before serving, sprinkle with coarsely chopped cilantro.

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