1 large banana, peeled and sliced into rounds
1/2 cucumber, sliced
1/2 cucumber
2 Mussels, cleaned and debearded
2 tablespoons butter
1 tablespoon packed light brown sugar
2 teaspoons lemon juice
1 cup water
1 cup shredded Cheddar cheese
2 tablespoons finely chopped fresh parsley
1 clove garlic, minced
1 tablespoon chopped fresh ginger root and 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1 (3 ounce) can artichoke hearts, drained and quartered
In a medium bowl, toss together the bananas, cucumber, cucumber, mussels and butter. Pour into a large bowl and toss to coat.
In a medium saucepan over medium heat, heat the brown sugar and lemon juice to between 274 and 280 degrees F (121 to 134 degrees C).
In a small bowl, dissolve the Cheddar cheese and artichoke hearts in water, leaving a thin sauce. Stir into the mixture and toss to coat.
Cover and refrigerate at least 8 hours before serving. Garnish with sliced clove garlic and chopped fresh ginger.