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Mussels with Tomatoes and Roasted Peppers RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


2 tb Olive oil
1 md Onion, finely chopped
3 cl Garlic, minced
1 lb Tomatoes, coarsely chopped
Dry white wine
1 lg Bay leaf
1 ts Salt
Black pepper
1 Jar (7 oz) Italian-style roasted peppers
4 Dozen mussels, scrubbed, debearded

  • Heat oil in large kettle over medium-high heat.
  • Add onion and garlic and cook until softened, stirring frequently.
  • Add tomatoes, 2 cups wine, the bay leaf, salt and black pepper to taste.
  • Reduce heat to low and simmer, stirring occasionally.
  • Meanwhile, process roasted peppers with liquid in blender or food processor until pureed.
  • Add to tomato mixture.
  • Cook about 30 minutes, stirring occasionally.
  • Add additional wine if mixture becomes dry.
  • Increase heat to medium-high.
  • Arrange mussels on tomato mixture.
  • Cook, covered, until mussels open.
  • Discard any mussels that do not open after 5 or 6 minutes.
  • Remove mussels and discard top shell of each mussel.
  • Return mussels to sauce.
  • Discard bay leaf.
  • Serve hot.

Serves 8

Cindy Hartlin
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