Mussels on colorful bell peppers

Ingredients for 2 servings:

• 1 kg mussels, fresh and cleaned
• 1 large onion(s)
• 4 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 1 bell pepper(s), orange
• 1 bell pepper(s), yellow
• 2 chili peppers, green, diced jalapeno
• 1 large beef tomato(s), finely diced
• 2 tbsp tomato paste
• 1 liter white wine, dry to medium-dry
• Broth (fish, vegetable, or chicken broth)
• Salt, to taste
• Black pepper, freshly ground, to taste
• 1 pinch(s) of sugar
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash and clean the fresh mussels, discarding any that are already open. Roughly chop the onions and bell peppers. Finely dice the jalapeno, tomatoes, and garlic; finely chop the parsley. Heat the olive oil in a saucepan over medium heat and sauté the onions, but do not allow them to brown. Then add the finely diced garlic and continue to cook for a few minutes, stirring. Increase the heat to high, and as soon as the onions begin to sizzle, add the roughly chopped bell peppers and diced jalapeno. Sauté vigorously, stirring frequently. As soon as the bell peppers begin to soften slightly (they should still be firm to the bite!), add the tomato paste and continue to cook vigorously for a few minutes, stirring constantly. Now add the wine and, if desired, a little more stock. Bring to a boil, uncovered. Now add the prepared mussels, stir briefly, bring to a boil, cover the pot, and reduce the heat to 3/4. Cook the mussels until they have all opened – cover and shake the pot occasionally. After about 10 minutes, the mussels should be cooked. Season everything with salt, pepper, and perhaps a little sugar, and let simmer uncovered and off the heat for a few minutes (about 5). Discard any mussels that are still closed. Arrange the mussels in a bowl, sprinkle with chopped parsley, and serve with good white bread and a chilled white wine. This recipe makes a good main course for two people with rustic white bread, or as a starter for four people. It also tastes great with penne, farfalle, or other large pasta shapes.