MUSSELS WITH POTATOES AND RED PEPPER

Mussels With Potatoes and Red Pepper image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes. Add the white wine and cook, stirring, until almost evaporated, about 2 minutes. 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.
Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls.
Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g

Nutrition Facts : Calories 309 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 54 milligrams, Sodium 677 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 25 grams