Mussels With Potatoes and Red Pepper Recipe

Name: Mussels With Potatoes and Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 medium onion, roughly chopped; 1 large red bell pepper (1/2 roughly chopped, 1/2 thinly sliced); 1 small tomato, roughly chopped; 1/2 cup packed fresh cilantro, plus more for topping; 2 cloves garlic; Pinch of red pepper flakes; 2 tablespoons extra-virgin olive oil; 1/2 pound baby red-skinned potatoes, thinly sliced; 1/2 cup dry white wine; Kosher salt; 3 pounds mussels, scrubbed and debearded; Juice of 1/2 lemon

Servings: persons

1/4 medium onion, roughly chopped
1 large red bell pepper (1/2 roughly chopped, 1/2 thinly sliced)
1 small tomato, roughly chopped
1/2 cup packed fresh cilantro, plus more for topping
2 cloves garlic
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1/2 pound baby red-skinned potatoes, thinly sliced
1/2 cup dry white wine
Kosher salt
3 pounds mussels, scrubbed and debearded
Juice of 1/2 lemon

1
Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.
2
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
3
Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes.
4
Add the white wine and cook, stirring, until almost evaporated, about 2 minutes.
5
Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
6
Add the mussels and sliced bell pepper and stir.
7
Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes.
8
(Discard any mussels that don't open.)
9
Stir in the lemon juice and sprinkle with cilantro.
10
Divide among bowls.
11
Photograph by Antonis Achilleos

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 medium onion, roughly chopped, 1 large red bell pepper (1/2 roughly chopped, 1/2 thinly sliced), 1 small tomato, roughly chopped, 1/2 cup packed fresh cilantro, plus more for topping, and more.

Yes, Mussels With Potatoes and Red Pepper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels With Potatoes and Red Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions