Mussels in Spicy Red Sauce

Ingredients

• Blue mussels

  raw

  80 medium or 1.28kg

• Olive oil

  4 tbsp or 54g

• Red bell pepper

  raw

  200g

• Onion

  raw

  200g

• Red chili pepper

  raw

  8g

• Minced Garlic

  Nature's Place

  3 tablespoon or 15g

• Parsley

  raw

  6 sprig or 6g

• White wine

  table

  200g

• Passata, Sweet & Velvety

  Mutti

  3 cup or 720g

Directions

1. Wash, debeard and rinse mussels, throwing away any that do not close when tapped. Set aside in mixing bowl in fridge.
2. Heat large wok over high heat.
3. Dice onions, red peppers and chili peppers and set aside.
4. Chop parsley and set aside in separate bowl.
5. Add oil to wok and sauté onions, red peppers and chili peppers until tender.
6. Add garlic to wok and sauté for 2 minutes.
7. Add parsley to wok and sauté for 2 minutes.
8. Add wine to wok and boil off alcohol.
9. Add pasatta to wok and reduce until very thick.
10. Add mussels to wok and stir to coat with sauce.
11. Cover wok and steam mussels for 5 minutes, shaking the pan ever minute.
12. Start to boil pot of water if serving with pasta.
13. Stir mussels from edges of wok to the center, cover and continue to steam for 2 minutes.
14. Remove mussels from wok and set aside.
15. Reduce sauce to desired thickness.
16. Cook pasta if serving.
17. Add mussels back to sauce once thickened, stir to coat evenly and warm mussels.