2 pounds fresh mussels
2 cups salad greens torn into bite-sized pieces
3 cups tomatoes, diced
1 shallot, minced
2 tablespoons Italian parsley, finely sliced
1 tablespoon chives, cut in small pieces
Kernels cut from 2 ears of cooked corn
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/4 cup mussel cooking broth
Sea salt and pepper
Mussels: Rinse off and scrub the mussels; trim off an bits of "beard". Place them in a large skillet with 2 tablespoons water. Cover the pan and turn on the heat to high. When the mussels open, they are cooked.
Remove the open mussels, pull off the unoccupied shell-half. And discard. Retain the mussel in the other shell half. Discard the unopened mussels. Strain and reserve the cooking broth.
Distribute the salad greens over a large serving platter. Scatter the diced tomato around the outside of the salad. Distribute the shallot pieces, minced parsley and chives over the greens. Arrange the mussels over the greens and herbs. Scatter on the corn pieces
In a small bowl whisk together the mustard, vinegar, reserved mussel broth and oil. Season to taste with salt and pepper. Drizzle the dressing over the salad. Serve immediately.