Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 1 medium white onion, finely diced

  3. 3 cloves garlic, minced

  4. 1 red pepper, seeded and diced

  5. 1 green pepper, seeded and diced

  6. 1 yellow pepper, seeded and diced

  7. 1 tablespoon coarse ground black pepper

  8. 1 teaspoon fresh thyme leaves

  9. 1 tablespoon dried Italian herbs

  10. 1 cup tomato puree

  11. 28 ounces diced tomatoes For the mussels:

  12. 1 cup white wine

  13. 2 tablespoons chopped fresh parsley

  14. 1 clove garlic, minced

  15. 1 tablespoon coarse sea salt

  16. 1/2 cup water

  17. 2 pounds New Zealand green-lip mussels or black mussels

Instructions Jump to Ingredients ↑

  1. Preparation : To make the sauce: In a heavy pot, heat the olive oil. Add the onion, garlic and parsley and saute on medium-high heat until the onions soften. Add the red, green and yellow peppers and saute again for 5 minutes. When the liquid starts coming out of the peppers, add black pepper, thyme and herbs and mix well. Saute for 8 to 10 minutes; add tomato puree. (The mixture should be sticky and have some depth.) Cook over medium heat until it starts to bubble, stirring frequently to combine. Add the diced tomatoes and cook for 20 minutes. Remove sauce from heat. To make the mussels: In a separate large pan, add wine, parsley, garlic, sea salt and water and bring to a boil. Add mussels and cook over medium-low heat, covered, for 5 to 10 minutes or until mussels open. Add the sauce and serve immediately.


Send feedback