Name: Mussels with Peppers
Prep time: 120 min
Yield: 6
Ingredients: 600 grams mussels, medium with shell; 1 red bell pepper; 1 green bell pepper; 1 tablespoon lime juice; 2 tablespoons tomato purée, concentrate; 5 tablespoons olive oil; 1/2 teaspoons pimentón; salt, and pepper to taste

Preparation

Low

Wash the mussels in cold water. Bring one liter of water with salt to a boil in a pot. Add the mussels and let them cook until all are open. Transfer to a colander to cool, reserving the cooking water. Preheat the oven to 200ºC. Cut the peppers in half, placing them cut side down on a baking tray, roast them, then place them in a plastic bag for 5 minutes. Peel and cut into 1 cm cubes. Season with salt and pepper. Cook a little in a skillet with olive oil until soft. Let cool.