Ingredients
5 lb (2.2 kg) fresh PEI Mussels
3 whole peppers - red, green and yellow
2 Tbsp (30 mL) olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1/2 tsp (2.5 mL) dried red chili flakes
1 (796 mL/ 28 fl oz) can diced plum tomatoes
1 cup (250 mL) white wine
Sea salt and pepper to taste
For the Salsa Verde:
2 Tbsp (30 mL) capers, rinsed
Handful flat leaf parsley
Handful fresh basil
1 clove garlic
1 Tbsp (15 ml) red wine vinegar
Sea salt and pepper to taste
1/3 cup (80 mL) olive oil, or enough to make a smooth paste
1 loaf of crusty bread to soak up juices