Mussels with Fresh Tomato and Pepper Sauce Recipes
Ingredients :
1 red pepper
2 tbsp olive oil
2 red onions, chopped
2 garlic cloves, chopped
6 tomatoes, skinned and chopped
1/2 tsp crushed dried chili
125ml / 4 fl oz dry white wine
1kg / 2 lb mussels, scrubbed and debearded
2 tbsp capers
large handful of flat leaf parsley, roughly
chopped
salt and pepper
warm focaccia bread, to serve
Method :
Cut off the
bottom of the pepper. Put the pepper on the chopping board and slice off
4-5 flat pieces, leaving the seeds and core intact. Place the pepper
pieces under a hot grill and leave to blister and blacken, then peel off
the skins and roughly chop the flesh.
Heat the oil
in a large flameproof casserole. Add the onions and garlic and fry over
a low heat for 5 minutes, but do not allow them to brown. Add the
pepper, tomatoes, chili and white wine and simmer for 5 minutes to
reduce and thicken the sauce. Add the mussels and capers and season to
taste with salt and pepper. Mix well, cover and bake in a preheated
oven, 200C (400F), Gas Mark 6, for 8 minutes.
Remove the
casserole from the oven. Discard any mussels that have not opened. Stir
in the parsley and serve with warm focaccia bread.
