For 4-6 people
Ingredients: One orange, yellow and red bell Pepper, cored and sliced thin
1 teaspoon of salt for your peppers
2 cloves of garlic/ chopped (about a tablespoon)
4 tablespoons of olive oil (2 for the mussels and 2 for the peppers)
Pasta of your choice. one pound Tagliatelle (homemade) or one pound Spaghetti or Fettucine pasta. Salt for your Pasta water.
2 pounds of cleaned fresh or frozen mussels.
one cup of white wine
In a large skillet, heat your olive oil on medium heat. Add your mussels and toss in the pan. Place your lid on the pan so steam accumulates in the pan. After about 5 minutes, remove your lid. Your mussels should be opened completely. If you see any closed, discard them. Add your white wine and contine to cook until the wine has evaporated from the pan (another 5 minutes). At this point remove your mussels from the pan and set aside. Remove what's left of whatever liquid is still in the pan. There should be about 1/2 cup of liquid. Add your 2 remaining tablespoons of olive oil to the skillet and add your peppers and garlic. Continue to cook for about 7-8 minutes until your peppers and garlic are wilted and fragrant.
Place your Pasta water on to boil. Cook your pasta. In the meantime, add your mussels back to the pan with the peppers and continue to cook for another 5 minutes. Mix with your cooked Pasta and serve warm topped with fresh Parsley.
Special note: If you are using frozen Mussels, add them directly to your hot pan in just the same way as above. Your will still need to heat them and saute just for 2-3 minutes. Add your wine in just the same fashion and follow the above instructions.
You can even omit the pasta and serve it in big bowls with crusty bread. Buon Appetito!