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.
3. Heat olive oil over medium heat in a large, heavy-bottomed pan. Add onion and cook for 5 minutes, stirring, until slightly translucent. Add garlic and chili flakes and sauté 2-3 minutes more. Turn up the heat to medium high. Add tomatoes and their juice, white wine and salt and pepper to taste. Stir well, add mussels and cover. Steam for 5 minutes, or until mussels are open. Discard any mussels that do not open.
4. While mussels are steaming, blitz salsa verde ingredients, except for the oil, together in a food processor. Add oil until you have a liquid-y paste.
5. Transfer mussels to a serving dish. Top with generous drizzle of salsa verde.
6. Toss everything together and serve.

Short Cuts

• Make ahead: prepare tomato sauce, except for the white wine and mussels, up to two days in advance. Before serving, heat sauce in a large pot, add white wine and mussels.
• Salsa Verde can be made up to four hours in advance. Cover surface directly with plastic wrap and refrigerate until needed. Or, substitute purchased pesto, thinned with a little olive oil, instead.
• Instead of roasting your own peppers, substitute roasted peppers from a jar. Drain liquid, roughly chop peppers, and add to sauce as above.

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