Mussels with rice and peppers

I don’t usually like mussels, because they smell strong. In this recipe I show you ways to get rid of the it! I have used canned mussels, but you can also you fresh or frozen, as long as they have their shell removed.

1. olive oil
2. 1 onion sliced, not chopped
3. 1 (large) clove of garlic
4. 2 chilli peppers (optional)
5. 500gr dry-mass mussels (if canned, it should by around 1000gr)
6. 1 glass of white wine
7. 1 can of chopped tomatoes
8. 1 tablespoon of tomato purée – (optional)
9. parsley, celery (2 tablespoons each)
10. 3 (2 green + 1 red) peppers chopped into small pieces (around one square cm) – (optional)
11. 200gr rice
12. salt, pepper

Step 1: Prepare the mussels

• We add olive oil to the (deep) pan so that its bottom is covered. Finely chop the onion and the garlic and sizzle them in medium heat until they brown. If you like spicy food, also add the sliced chilli peppers.
• Add the mussels (if canned also add the brine) and the glass of white wine.

Step 2: Make the sauce and add the rice

• When the smell of wine vanishes, add the canned tomatoes, the tablespoon of tomato purée diluted into 1 glass of hot water, parsley, celery, salt, pepper and the sliced green peppers
• Rinse the rice. When the sauce starts boiling, add the rice. Add some salt.
• When the rice has softened and while there is still water in the pan, move the pan out of the hob.

Enjoy with a glass of white, dry wine!

Note: Feel free to use yellow peppers as well in whatever proportion (just restrict to 3 peppers). Red and yellow peppers are usually ‘sweeter’ than the green ones, so for this recipe green peppers are recommended.