April 8th, 2012
Recipe courtesy of www.newscanada.com. The Mussel Industry Council website (www.discovermussels.com) is home to great recipes, tips to cook and prepare mussels, and reasons why mussels are a perfect part of a healthy lifestyle.
Rinse blue mussels in a colander and set aside. Discard any mussels that do not close when tapped.
Preheat broiler to high. Put peppers (whole) on a cookie sheet and slide directly under the broiler. Broil peppers, turning with tongs. This can also be done on a barbecue, directly over the flame. Once peppers are charred, place in a bowl and cover with plastic wrap. The steam will loosen the charred skin. When cool enough to handle, remove core, seeds and blackened skin. Chop flesh into cubes and set aside.
Heat olive oil over medium heat in a large, heavy-bottomed pan. Add onion, stirring, until slightly translucent. Add garlic and chili flakes and sauté two to three minutes more. Turn up the heat to medium high. Add tomatoes and their juice, chopped peppers, white wine and salt and pepper to taste. Stir well, add fresh mussels and cover. Cover the pot and steam for five to seven minutes, or until mussels are open. Discard any mussels that do not open.
While mussels are steaming, blitz Salsa Verde ingredients, without the oil, together in a food processor. Add oil until you have a liquid-y paste.
Transfer mussels to a serving dish and toss everything together. Top with generous drizzle of Salsa Verde and serve.
Nutrients per serving: 411 calories, 35 g protein, 18 g carbs, 1 g fibre, 19 g fat. Excellent source of vitamins A, B1, B2, C, E, folate, magnesium, iron, zinc, and niacin. Good source of vitamin B12.