Mussels with peperonata from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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Notes about this recipe

  • Breadcrumbs on June 26, 2011

    p. 74 - This dish appealed as it could be made ahead to serve at room temp. It's also one of those recipes where the sauce improves w some time to let the flavours mingle so I was keen to give it a try. I re-heated the sauce in the pan I used to cook the mussels since we'd already used 2 pans for this at that point and the dishwasher was near full! Reducing the Pomi by half really intensifies the tomato flavour and combined with briny capers the sweet mussel broth, makes for a delicious sauce. I skipped the green pepper and felt the chili and one red pepper was quite adequate for this dish. The quality of your mussels will make or break this dish as it has the potential to be too fishy tasting if mussels aren't extremely fresh.

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