21.   Combine the cucumbers and the vinegar-oil mixture in a serving bowl and toss to combine.

22.   Combine the escarole, radicchio, walnuts and parsley in a serving bowl.

23.   Combine all vegetables in large serving bowl.

24.   Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro.

25.   Divide between two serving bowls.

26.   Divide the mussels and their sauce evenly among warmed serving bowls.

27.   Divide among warmed serving bowls.

28.   Divide the garnishes among the serving bowls, and top with hot soup.

29.   Divide the pasta among four serving bowls, top with the Parmesan and drizzle with the truffle oil or extra virgin olive oil.

30.   Drain pasta and toss with the sauce in a serving bowl.