For some reason mussels are very cheap around here right now. Thus, we had an overly large bag of of them. We ate half with a wine and butter sauce. This left us open to getting creative with the rest. We had some red peppers, an onion and a gazillion pounds of sticky rice, so I made this. The tastes blended together beautifully, far better than I had thought that they would. Frankly, I couldn’t have been happier.
Mussels in Roasted Red Pepper Sauce
2 red peppers
4 cloves garlic
2 T olive oil
1 t garlic, skins left on
1 T butter
1 small onion, roughly chopped
2 lb mussels, in shell, uncooked
1 c wine
sticky rice, cooked
Heat broiler. Place red peppers and garlic under broiler and cook until blackened (yes, really all black) on all sides. Place in bowl and cover for 30 minutes or more.
Deseed and peel the skin off of the peppers and place in blender. Smoosh garlic garlic into blender and blend until fine. With the blender running, slowly add in olive oil in a thin stream. Add in salt and garlic powder (if desired.)
Melt butter in saute pan, over medium-high heat. Add in onions and cook until they’re beginning to brown. Transfer the onions to bowl. Add wine and mussels to saute pan and cook until mussels open and the meat shrinks to about half their original size, but are still tender. Remove from heat and pop mussels out of their shells into the bowl with the onions. Coat the mussels and onions with red pepper sauce. Serve on the sticky rice.