Adapted
from Molto Gusto by Mario Batali
Makes
8 servings
INGREDIENTS
5
garlic cloves, thinly sliced
½ cup
extra-virgin olive oil
1
pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice
1
pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice
1 red
finger chile or serrano chile, thinly sliced
¾ cup
dry white wine
2
pounds PEI* or other small mussels, scrubbed and debearded
1 cup
no-salt-added diced tomatoes, simmered until reduced by half
¼
teaspoon Maldon or other flaky sea salt
DIRECTIONS
1.
Combine half the garlic and ¼ cup of the oil in a 12-inch sauté pan and heat
over medium-low heat just until the garlic is slightly softened, about 1
minute; do not allow to color.
2. Add
the bell peppers and sliced chili and cook, stirring occasionally, until the peppers
are softened, 15 to 20 minutes.
3.
Transfer to a medium bowl and let cool. Combine the remaining ¼ cup oil and the
remaining garlic in a large pot and cook, stirring, over medium-high heat just
until the garlic is slightly softened, about 1 minute. Add the wine and
mussels, cover, and steam until the mussels open, about 4 minutes; transfer the
mussels to a bowl as they open.
4.
Remove the pot from the heat and set aside. Add the tomato sauce and pepper
mixture to the mussel broth and bring to a simmer. Season with the salt, remove
from the heat, and gently stir in the mussels. Serve warm or at room
temperature. (The mussels can be refrigerated for up to 3 days; serve cold, or
bring to room temperature before serving.)
Per
Serving : Calories 270; Fat 16 g; Sat Fat 2.5 g; Protein 15 g; Carbs 13 g;
Fiber 2 g; Cholesterol 30 mg; Sodium 390 mg.
*Prince
Edward Island
