55 minutes
A delicate balance of mussels with the robust flavors of pepperonata sauce, transporting you to the Mediterranean with every bite.
Garlic Clove, thinly sliced
each
Bell Pepper, cored, seeded, and cut into ½-inch dice
0 lb
Green Bell Peppers, cored, seeded, and cut into ½-inch dice
0 lb
Serrano Chiles, thinly sliced
each
cups
Mussels, scrubbed and debearded
0 lb
Pomì Strained Tomatoes, simmered until reduced by half
cups
Salt-packed Capers, rinsed and soaked overnight in cold water (change the water often)
tablespoons
Flaky Sea Salt
to taste
1. Cook garlic in olive oil
Combine half of the sliced garlic with ¼ cup of the olive oil in a 12-inch sauté pan. Cook over medium heat for about a minute until the garlic softens slightly. Be careful not to let it brown.
2. Cook bell peppers and chile
Add the diced red and green bell peppers along with the sliced chile to the pan. Continue to cook the mixture for 15 to 20 minutes, stirring occasionally, until the peppers have softened. Once the peppers are soft, transfer the mixture to a medium bowl and set it aside to cool.
3. Steam mussels
In a large pot, heat the remaining ¼ cup of olive oil and the rest of the sliced garlic over medium heat. Let the garlic soften for about a minute without browning. Add the white wine and the mussels to the pot, then cover and steam them for about 4 minutes. You'll know the mussels are ready when their shells have opened. Quickly transfer the mussels to a bowl, discarding any that remain closed.
4. Prepare sauce
Add the reduced tomato sauce, the rinsed and soaked capers, and the cooked pepper mixture to the mussel broth in the pot. Allow this to simmer briefly, letting the flavors combine and the sauce thicken slightly.
5. Combine mussels with sauce
Return the mussels to the pot, stirring them gently to coat them in the sauce. Serve the mussels warm, or let them cool to room temperature. If you have leftovers, they can be refrigerated for up to 3 days and served cold or at room temperature.
. Substitute the standard white wine with a dry vermouth or a different variety of white wine such as a Chardonnay or a Riesling for a subtle change in the flavor profile. . For a non-alcoholic version, replace the wine with a good quality white wine vinegar or a mild apple cider vinegar and some vegetable stock.
. Serve with crusty bread that's been toasted and rubbed with garlic for dipping into the sauce. . For a heartier meal, serve over a bed of linguine or with a side of saffron-infused risotto.
. Try sautéing shallots or leeks instead of onions for a different kind of sweetness. . Add minced garlic or a shallot-garlic mix for a more robust taste.
. Switch up the herbs by using basil, thyme, or tarragon instead of the traditional parsley. Each herb will impart a unique flavor to the sauce. . You might also consider a touch of saffron for an exotic twist and a beautiful color.
. After steaming the mussels, reduce the sauce slightly and stir in a dollop of crème fraîche or heavy cream to create a richer, more luxurious sauce.
Look for fresh, live mussels that are closed or close when tapped. They should smell like the ocean, not fishy. If you find any open mussels that don't close when tapped, discard them as they're likely dead and could spoil the dish.
Mussels cook quickly, typically in 5 to 7 minutes. They're done as soon as they open. Overcooking will result in rubbery mussels, so remove the pot from heat as soon as they're ready, and discard any mussels that haven't opened after cooking.
Rinse the mussels under cold water and scrub the shells with a brush to remove any debris. Debeard the mussels by pulling off the fibrous “beard” that sticks out from the shells. This step is crucial for a pleasant eating experience.
Use a good drinking quality white wine, as the flavor of the wine will infuse the mussels. A dry white wine like a Sauvignon Blanc or a Pinot Grigio is ideal. Also, ensure your tomatoes are ripe and flavorful, as they are a centerpiece in the pepperonata sauce.
The pepperonata sauce should have a balance of sweet, tangy, and savory notes. Taste as you go and adjust the seasoning with salt, pepper, and a pinch of sugar if needed. You might also want to add a splash of red wine vinegar to brighten the sauce.
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