Mussels with Roast Peppers & Salsa Verde

Mussels with Roast Peppers & Salsa Verde

Tender mussels steamed in white wine with sweet roasted peppers, finished with a bright parsley and caper salsa verde. Serve with crusty bread to soak up the broth.

Serves: 4
Prep: 20 minutes | Cook: 15 minutes

Ingredients

For the mussels

• 4 pounds fresh mussels, scrubbed and debearded
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 3 garlic cloves, thinly sliced
• ½ teaspoon crushed red pepper flakes, optional
• 1 cup dry white wine
• ½ cup seafood stock or water
• 2 roasted red bell peppers, peeled and sliced—or about 1 cup jarred roasted peppers, drained
• 2 tablespoons unsalted butter
• Black pepper, to taste
• Lemon wedges and crusty bread, for serving

For the salsa verde

• 1 cup packed fresh flat-leaf parsley, finely chopped
• 2 tablespoons capers, drained and finely chopped
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• ⅓ cup extra-virgin olive oil
• Black pepper, to taste

Instructions

1. Make the salsa verde. Stir together the parsley, capers, garlic, Dijon, lemon juice, lemon zest, olive oil and black pepper. Set aside while you cook the mussels.
2. Check the mussels. Discard any with cracked shells and any open mussels that do not close when tapped. Rinse under cold running water, scrub and remove any beards.
3. Build the broth. Heat the olive oil in a large, heavy pot over medium heat. Add the shallot and cook for 3 minutes, until softened. Stir in the garlic and red pepper flakes; cook for 30 seconds.
4. Add the peppers. Pour in the wine and stock. Add the roasted peppers, bring to a boil and simmer for 2 minutes.
5. Steam the mussels. Add the mussels, cover and cook for 5–7 minutes, gently shaking the pot occasionally, until the shells open. Discard any mussels that remain closed.
6. Finish and serve. Stir in the butter and spoon about half the salsa verde over the mussels. Toss gently. Divide the mussels and broth among bowls, then serve with the remaining salsa verde, lemon wedges and crusty bread.

To roast fresh peppers: Broil whole bell peppers, turning until blistered and charred on all sides. Place in a covered bowl for 10 minutes, then peel, seed and slice.