Mussel Recipes // Mains & Entrées // Mussels with Roast Peppers and Salsa Verde
Cooking Time
Cooking Time:
15-20 min
  • Gluten Free
  • Lactose Free
  • Healthy
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Mussels with Roast Peppers and Salsa Verde


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


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that do not open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Preheat broiler to high. Put peppers (whole) on a cookie sheet and slide directly under the broiler. Broil peppers, turning with tongs. This can also be done on a barbecue, directly over the flame. Once peppers are charred, place in a bowl and cover with plastic wrap. The steam will loosen the charred skin. When cool enough to handle, remove core, seeds and blackened skin. Chop flesh into cubes and set aside.
  3. Heat olive oil over medium heat in a large, heavy-bottomed pan. Add onion, stirring, until slightly translucent. Add garlic and chili flakes and sauté two to three minutes more. Turn up the heat to medium high. Add tomatoes and their juice, chopped peppers, white wine and salt and pepper to taste. Stir well, add fresh mussels and cover. Cover the pot and steam for five to seven minutes, or until mussels are open. Discard any mussels that do not open.
  4. While mussels are steaming, blitz Salsa Verde ingredients, without the oil, together in a food processor. Add oil until you have a liquid-y paste.
  5. Transfer mussels to a serving dish and toss everything together. Top with generous drizzle of Salsa Verde and serve.