900g fresh mussels, cleaned and de-bearded
½ cup marinated red capsicum, chopped
1 long red chilli, finely sliced
3 garlic cloves, coarsely chopped
1 red onion, finely sliced
2 tbsp extra virgin olive oil
1 tbsp Pimenta Moida (Portuguese red pepper paste)
250ml sweet sherry
½ cup white wine
¼ cup cream
1 tbsp fresh thyme, roughly chopped
½ bunch parsley, roughly chopped
½ bunch spring onion, roughly chopped
½ bunch chives, roughly chopped
Zest and juice from ½ a lemon
Crusty bread, to serve
Heat a large sauté pan over high heat. Add the mussels, marinated capsicum, chilli, garlic and onion to a bowl, then add to the hot pan all at once with 2 tbsp extra virgin olive oil. Season with black pepper, then add the red pepper paste, sweet sherry, white wine, and stir to combine.
Add the butter and cream, stir everything together then cover with a lid and allow to cook for a few minutes over high heat until the mussels open.
Turn off the heat and stir through the herbs and spring onion. Garnish with the lemon juice and zest and serve alongside crusty bread.