Name: Mussels in Tomato and Peppers
Prep time: 5 min
Cook time: 10 min
Cuisine: United Kingdom
Ingredients: 2 teaspoons rapeseed oil; 1 onion, chopped; 2 red peppers, deseeded and chopped; 2 cloves garlic, minced; 1/4 teaspoon driex tarragon; 1/2 teaspoon chilli flakes; 440g pack frozen cooked mussels; 400g tin cherry tomatoes in juice; 1 tablespoon flaked almonds; 15g parsley, chopped; 4 ciabatta rolls to serve

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Jodie Parr Published on 03/01/2018, viewed by 1965 , 3 Comments

What you will need

2 teaspoons rapeseed oil

1 onion, chopped

2 red peppers, deseeded and chopped

2 cloves garlic, minced

1/4 teaspoon driex tarragon

1/2 teaspoon chilli flakes

440g pack frozen cooked mussels

400g tin cherry tomatoes in juice

1 tablespoon flaked almonds

15g parsley, chopped

4 ciabatta rolls to serve

How to cook

Heat oil in a pan over medium heat. Add onion and peppers cook for 10 minutes or until tender and browned. Add garlic, tarragon and chilli cook for 2 minutes

Remove from pan and puree until smooth

Return to heat and add mussels and tomatoes. Season with black pepper simmer for 15 minutes

Toast almonds for 2 minutes

Spoon mussels and sauce into bowls, sprinkle with parsley and almonds. Serve with toasted ciabatta