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Wednesday, December 19, 2012,12:47 AM by
J.Sujatha

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MUSSELS WITH FRESH TOMATO AND PEPPER SAUCE

Serves :
8

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To skin the red pepper, first cut off the bottom of the pepper.
  • Put the pepper on a cutting board and slice off 4-5 flat pieces, leaving the seeds and core intact.
  • Place the pepper pieces under a preheated hot broiler and leave to blister and blacken, then peel off the skins and roughly chop the flesh.
  • Heat the oil in a large, ovenproof casserole.
  • Add the onions and garlic, and sauté gently for 5 minutes; do not brown.
  • Add the tomatoes, chilies, and wine. Simmer for 5 minutes to reduce and thicken the sauce.
  • Add the mussels and capers, and season with salt and pepper.
  • Mix well, cover with a lid, and bake in a preheated oven, 400°F, for 8 minutes.
  • Discard any mussels that have not opened, then stir in the parsley and serve. 

INGREDIENTS

  • 2 red bell pepper
  • 4 tablespoons Cooking oil
  • 4 red onions, chopped 
  • 4 garlic cloves, crushed
  • 10 tomatoes, peeled and chopped
  • 1 teaspoon crushed dried chilies
  • 200 grams dry white wine
  • 1 kg mussels, cleaned and debearded
  • 4 tablespoons capers
  • Italian parsley, roughly chopped 
  • Salt and pepper

28 comments for “Mussels with Fresh Tomato and Pepper Sauce”

  • Posted Saturday, February 11, 2023 at 9:56:22 PM

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