150g red pepper, quartered and de-seeded
75g whole almonds
5kg small mussels, scrubbed and de-bearded
150g plum tomatoes, peeled, de-seeded and chopped
15g garlic, peeled and finely chopped
75ml lemon juice
10g thyme leaves
Extra virgin olive oil for drizzling
1. Preheat a grill to high. Arrange the red pepper on a baking tray, place the tray under the grill for 15 minutes until the pepper skin is mostly black. Remove the peppers from the tray and place in a bowl, wrap with clingfilm to steam for 15 minutes. Peel off the skin & dice the peppers. Reserving any cooking juices.
2. Spread the almonds over the same tray and roast in an oven for 2-3 minutes stirring occasionally. Transfer to a chopping board and coarsely chop.
3. In a large pot, cook the mussels, covered over a high heat, stirring once or twice until they open, 3-5 minutes. Remove from the pot from the heat and spoon the mussels and juices into the serving bowls. Sprinkle over the red pepper, tomato, almonds, garlic & thyme over the top. Drizzle with the oil.
4. Serve with plenty of crusty bread.