Tropical Mussels Melange

I was not all that certain on what I should call this creation to for now we are stuck with “Tropical Mussels Melange”. It is a lovely, and perhaps unexpected, mix of bell peppers, mango, sage and mussels. The sage is from my grandmothers garden and every time I visit I bring back sage and rosemary from her garden. I freeze it by first washing it and then patting it dry after which I layout individual layers and then freeze. Are you curious about the recipe and how it comes together? Check out the recipe below.

Recipe

2 orange bell peppers

2 cups mussels, without shell

Three sage leaves, chopped

1/4 small red onion

1 tbsp olive oil

1 cup mango, finely diced

Salt and pepper to taste

Destem and cut each pepper in half. Set aside on a aluminium covered backing sheet. In a frying pan saute the red onions in the olive oil until soft add in the mussels and sage, reduce the heat to low and simmer for 5 minutes. Add 1 heaping tbsp of mango to each pepper half. Once the mussels are cooked divide them amongst the peppers. Sprinkle on salt and pepper and drizzle some olive oil if you wish. Bring the foil together so it makes a package for the peppers and bake in the middle of the oven for 25-30 minutes at 175c. Serve immediately with some fresh cut bread to soak up the juices. Garnish with fresh sage if you wish. Enjoy!