Mussels with Peperonata

1. Sauté Garlic and Peppers

Begin by sautéing half of the sliced garlic in a 12-inch sauté pan with ¼ cup of olive oil over medium-low heat. Cook the garlic for about a minute until it is slightly softened but not colored. Add the diced red and green bell peppers along with the sliced chile to the pan. Cook them together for 15 to 20 minutes, stirring occasionally, until the peppers are soft and their flavors have melded beautifully. Once cooked, transfer the pepper mixture to a bowl to cool slightly.

2. Steam Mussels

In a large pot, heat the remaining ¼ cup of olive oil over medium-high heat and add the rest of the garlic. Cook for about a minute until the garlic is softened but not colored. Pour in the dry white wine and add the mussels to the pot. Cover and steam the mussels for about 4 minutes, or until they open. Discard any mussels that do not open, as they are not safe to eat.

3. Combine Peperonata Sauce and Mussels

Once the mussels are cooked, remove them from the pot and set them aside in a bowl. Add the reduced tomato sauce, the rinsed and soaked capers, and the cooked pepper mixture to the mussel broth in the pot. Stir everything together and season with flaky sea salt to taste. Finally, return the mussels to the pot, gently stirring to coat them in the flavorful peperonata sauce.