Mussels for Four

Doug Sherring

Ingredients

1 to fry	Oil
1	Red pepper, sliced into thick ribbons
1 punnet	Cherry tomatoes
20	Mussels, cleaned (Main)
2 splashes	Sauvignon blanc
1	Lemon, zest of 1/2, all juice
1 to taste	Salt & freshly ground pepper
1 Tbsp	Butter
1 to serve	Bread
1 to serve	Green salad

Directions

1. Roast and skin a red pepper and slice into thick ribbons.
2. Heat a little oil in a good sized pan that has a tight fitting lid. When the oil is hot add a punnet of cherry tomatoes and let them soften.
3. Add 20 cleaned mussels, a slug of sauvignon blanc, the zest of half a lemon and a squeeze of lemon juice.
4. Put the lid on the pan and allow the mussels to steam open and cook (throw away any that don't open).
5. Season well and add the red pepper strips and a bit of butter to swirl through the juices.
6. Serve with some bread and a crisp green salad.