Mussels in Tomato and Peppers
Starter or main
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
1
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
2
Remove from pan and puree until smooth
3
Return to heat and add mussels and tomatoes. Season with black pepper simmer for 15 minutes
4
Toast almonds for 2 minutes
5
Spoon mussels and sauce into bowls, sprinkle with parsley and almonds. Serve with toasted ciabatta
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