Cozze con I peperoni (Black Mussels with Red and Yellow peppers)

By • March 29, 2012 1 Comments

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Author Notes: Whether it's some crusty bread or some Fettuccine, you can't go wrong with this simple and delicious dish perfect for an appetizer or a wonderul meal. barbara Giacometti

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Serves 4-6

  • 3 in all/ cut up
  • 4 tablespoons olive oil
  • 2 cloves of garlic
  • 1 pound favorite Pasta like Tagliatelle or fettuccine
  • 1 teaspoon each salt and pepper for your Bell peppers
  • 1 tablespoon capers optional
  • 1 handful fresh Parsley cut up
  • 1 cup whtie wine
  • 1 tablespoon salt for your past water
  • 8 quarts boiling water for Pasta
  1. 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. They are dead and not edible. 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 and save it along with your mussels. 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 mussels, their remaining liquid, back in the pan. Set aside and cook your pasta.
  2. Place your Pasta water on to boil. Place one tablespoon of salt in your pasta water. Cook your pasta to al dente. In the meantime, heat your mussels in 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.
  3. Serve with Pasta, or just with some crusty bread. Capers are optional. Makes a great First Course or Appetizer too. Buon Appetito!

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