Basque Steamed Mussels
Ingredients
- 5 red bell peppers (2 1/2 lb. total) ⓘ
- 1 green bell pepper (1/2 lb.) ⓘ
- About 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 cup chopped onion ⓘ
- 2 cups bottled clam juice or fat-skimmed chicken broth ⓘ
- 1 cup dry white wine ⓘ
- 6 dozen mussels (about 3 in. each), beards pulled off, scrubbed ⓘ
- 2 tablespoons chopped parsley ⓘ
- Salt ⓘ
Instructions
- Place red and green peppers in a 10- by 15-inch pan. Broil about 4 inches from heat until pepper skins are charred and blistered all over, turning as needed, 15 to 20 minutes. Cool. Pull off and discard skins, stems, and seeds. Chop red and green peppers separately.
- In a food processor or blender, puree 3/4 of the red peppers until smooth.
- In a 6- to 8-quart pan over high heat, combine 1 teaspoon olive oil and the garlic. Stir often until garlic is limp, about 1 minute. Add onion, clam juice, wine, 1 teaspoon habanero vinegar, and red pepper puree. Cover and bring to a boil.
- Discard any gaping mussels that do not close when shells are tapped. Add mussels to pan, cover, and cook until shells pop open, 5 to 10 minutes. With a slotted spoon, transfer mussels to wide bowls.
- Add chopped green and red peppers to broth; bring to a boil. Add parsley and season mixture to taste with salt and more habanero vinegar. Ladle over mussels. Drizzle each serving with olive oil to taste.
Nutrition & Diet Analysis (per serving)
483
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).