Mussels with Peperonata

Makes 8 servings

INGREDIENTS
5 garlic cloves, thinly sliced
½ cup extra-virgin olive oil
1 pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice
1 pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice
1 red finger chile or serrano chile, thinly sliced
¾ cup dry white wine
2 pounds PEI* or other small mussels, scrubbed and debearded
1 cup no-salt-added diced tomatoes, simmered until reduced by half
¼ teaspoon Maldon or other flaky sea salt

DIRECTIONS
1. Combine half the garlic and ¼ cup of the oil in a 12-inch sauté pan and heat over medium-low heat just until the garlic is slightly softened, about 1 minute; do not allow to color.
2. Add the bell peppers and sliced chili and cook, stirring occasionally, until the peppers are softened, 15 to 20 minutes.
3. Transfer to a medium bowl and let cool. Combine the remaining ¼ cup oil and the remaining garlic in a large pot and cook, stirring, over medium-high heat just until the garlic is slightly softened, about 1 minute. Add the wine and mussels, cover, and steam until the mussels open, about 4 minutes; transfer the mussels to a bowl as they open.
4. Remove the pot from the heat and set aside. Add the tomato sauce and pepper mixture to the mussel broth and bring to a simmer. Season with the salt, remove from the heat, and gently stir in the mussels. Serve warm or at room temperature. (The mussels can be refrigerated for up to 3 days; serve cold, or bring to room temperature before serving.)

Per Serving : Calories 270; Fat 16 g; Sat Fat 2.5 g; Protein 15 g; Carbs 13 g; Fiber 2 g; Cholesterol 30 mg; Sodium 390 mg.

*Prince Edward Island