Mussels portuguese style spicy mussels with bell peppers and pepperoni recipe

Mussels Portuguese-Style (Spicy Mussels with Bell Peppers and Pepperoni) recipe

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Ingredients

4 pounds mussels

5 garlic cloves, minced

1 large red bell pepper, cut into julienne strips

1 large green bell pepper, cut into julienne strips

1 onion, sliced thin

3 ounces pepperoni, cut into thin strips (about 3/4 cup)

2 cups dry white wine

3 dashes of Tabascopepper sauce

2 bay leaves

6 black peppercorns, crushed

1 teaspoon coarse salt

Instructions:

Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels.

In a large kettle, combine the garlic, bell peppers, onion, and pepperoni and cook the mixture in the oil over moderately low heat, stirring, until the vegetables are softened.

Add the wine, mussels, Tabasco, bay leaves, peppercorns, and the salt. Steam the mussels, covered, over heat, shaking the kettle occasionally for 5 to 6 minutes, or until the shells have opened. Discard the bay leaves and any unopened mussels.

Serves:4 to 6