Sailor-style Mussels with Bell Pepper and Tomatoes
30 min
Under an hour
Roman Vaněk
Preparation method
Clean the mussels, discard any that are open. Place the closed mussels in a large bowl with ice water for 10 minutes.
Finely chop the onion. Slice the garlic. Cut the bell pepper in half, remove the core, and dice the flesh into 1 cm cubes.
Heat the oil in a saucepan over medium heat, add the bell pepper, and sauté for 1 minute, stirring frequently.
Chef's tip
Fresh mussels must be closed, not dried out, and should be cooked within 3 days of their dispatch from the farm, or on the day of purchase if consumed raw. Mussels must be properly cleaned with a brush, and any unopened pieces after cooking should be discarded. If a mussel is slightly open, hold it with the fingers of one hand and flick it sharply with the fingers of the other hand. It will close if it is fresh or alive. If you don't buy pre-cleaned mussels, you must manually pull off the 'beard' (byssus threads) that usually protrudes from the shells. Only then soak the mussels in ice water. Change the water several times. Leave the cleaned mussels soaked in cold water for a few minutes. They will release any sand they still contain.
Ingredients
Nutritional values
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