to 6 Servings
shelled and drained well
peeled and minced
6 to 7
Thai chili peppers
stemmed and minced
peeled and sliced thinly
small bell pepper
cored, seeded and cut into thin strips
or Chinese cooking wine
salt and pepper to taste
In a wide pan over medium heat, warm olive oil. Add garlic and chili peppers and cook, stirring regularly, for about 1 to 2 minutes or until fragrant.
Increase the heat to high. Add onions and bell pepper and cook, stirring regularly, for about 1 minute or until tender yet crisp. Add mussels and continue to cook for about 3 to 5 minutes.
Add tomato sauce and wine. Continue to cook for about 4 to 5 minutes, stirring regularly. Season with salt and pepper to taste.
Garlic burns fast. Make sure oil is warm and not hot when sauteing garlic so it will infuse its flavors into the oil without burning.