Mussels with Roasted Peppers and Salsa Verde

Number of Servings: 10
Preparation Time: 45mins
Cooking Time: 15mins

Ingredients

• 3 peppers - red, green and yellow
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 clove garlic, chopped
• 1⁄2 tsp dried red chili flakes
• 1 can diced plum tomatoes
• 1 cup white wine
• sea salt flakes and cracked pepper, to taste
• 2 tbsp capers, rinsed
• 1 handful flat leaf parsley
• 1 handful fresh basil
• 1 clove garlic
• 1 tbsp red wine vinegar
• sea salt and cracked pepper, to taste
• 1⁄3 cup olive oil, (or enough to make a smooth paste)
• 1 loaf of crusty bread to sop up juices
• 5 lb fresh blue cultured mussels

Instructions:

1. Rinse fresh blue mussels in a colander and set aside.
2. Preheat broiler to high. Put peppers (whole) on a cookie sheet and slide directly under the broiler. Broil peppers, turning with tongs, as they char. This can also be done on a barbecue, directly over the flame. Once peppers are charred, place in bowl and cover with plastic wrap. The steam will loosen the charred skin. When cool enough to handle, remove core, seeds and blackened skin. Chop flesh into cubes and set aside.

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