Let’s make the most of late summer, even autumn, to give mussels their moment. It’s really the season to cook them, as they’re nice and plump! Today I’m offering you a recipe with tomatoes, peppers and capers!
I’d suggest grouping together over one weekend the recipes that need peppers… for example the lasagne with ceps and peppers, and the lentils with peppers and feta… That way you grill them all together on the Saturday morning and use them as you go. Same for the tomato coulis: you knuckle down to it for two or three days at the end of summer and then you don’t have to think about it all year, because you’ve got loads of tubs in the freezer 😀
Wash the mussels in three changes of water.
Brown an onion in a little oil and add half a glass of white wine, letting it reduce for a minute.
Add the tomato coulis and the pepper, grilled and peeled beforehand.
After five minutes, add the mussels and the capers, close the pot and cook over high heat until the mussels open (about 5 minutes).
At the last moment, add parsley if you like.
Serve with a green salad and radish rounds.
If you’d like a wine with these mussels, I’d suggest a white Saint-Chinian. I reckon a Muscadet — our local Atlantic white — would suit very well too! If you don’t grill the peppers, you’ll cut the prep time right down. You’ll be at a quarter of an hour of prep and a short quarter of an hour of cooking.
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