Mussels With Potatoes and Red Pepper

Name: Mussels With Potatoes and Red Pepper
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 118 milliliters packed fresh cilantro, plus more for topping; 2 cloves garlic; 1 Juice lemon; 4 servings Kosher salt; 1 kilograms mussels, scrubbed and debearded; 2 Tbsps extra-virgin olive oil; 0 mediums onion, roughly chopped; 1 large red bell pepper (1/2 roughly chopped, 1/2 thinly sliced); 1 pinch Pinch of red pepper flakes; 227 grams baby red-skinned potatoes, thinly sliced; 1 small tomato, roughly chopped

Mussels With Potatoes and Red Pepper

Mussels With Potatoes and Red Pepper is a gluten free, dairy free, and pescatarian hor d'oeuvre. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 296 calories, 23g of protein, and 11g of fat. From preparation to the plate, this recipe takes around 40 minutes. If you have bell pepper, tomato, onion, and a few other ingredients on hand, you can make it. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.

Ingredients you will need

Red Pepper Flakes

Bell Pepper

Cilantro

Garlic

Tomato

Onion

Equipment you will use

Food Processor

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes.

Ingredients you will need

Vegetable

Potato

Add the white wine and cook, stirring, until almost evaporated, about 2 minutes.

Ingredients you will need

White Wine

Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.

Ingredients you will need

Potato

Water

Salt

Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls.

Ingredients you will need

Bell Pepper

Lemon Juice

Cilantro

Mussels

Equipment you will use

Bowl

Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g

Photograph by Antonis Achilleos

Equipment

Food Processor

Dutch Oven

Bowl

Ingredients

Servings:

118milliliters

dry white wine 118milliliters

packed fresh cilantro, plus more for topping 2cloves

garlic 1

Juice lemon 4servings

Kosher salt 1kilograms

mussels, scrubbed and debearded 2Tbsps

extra-virgin olive oil 0mediums

onion, roughly chopped 1large

red bell pepper (1/2 roughly chopped, 1/2 thinly sliced)1pinch

Pinch of red pepper flakes 227grams

baby red-skinned potatoes, thinly sliced 1small

tomato, roughly chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.