Ingredients

The following ingredients have 5 Servings
  • 2 pounds mussels
  • 4 tablespoons olive oil
  • 1 head garlic, peeled and minced
  • 6 Thai chili peppers, stemmed and minced
  • 1 onion, peeled and sliced thinly
  • 1 bell pepper, cored, seeded, and cut into thin strips
  • 1/4 cup tomato sauce
  • 2 tablespoons dry sherry
  • salt and pepper to taste

Instruction

  • Soak the mussels in a bowl of cold water for about 30 minutes. Rinse and drain well. Pull the beard and byssus from the shell to remove.
  • Place in a pot with enough water to cover. Bring to a boil just until the shells begin to open.
  • Completely pry open the shells and using a small knife, cut the rubbery muscle which holds the mussel on the shell. Discard shells and set aside the meat.
  • In a wide pan over medium heat, warm olive oil. Add garlic and chili peppers and cook, stirring regularly, for about 1 to 2 minutes or until fragrant.
  • Increase the heat to high. Add onions and bell pepper and cook, stirring regularly, for about 1 minute or until tender yet crisp.
  • Add mussels and continue to cook for about 3 to 5 minutes.
  • Add tomato sauce and wine. Continue to cook for about 4 to 5 minutes, stirring regularly. Season with salt and pepper to taste.