Ingredients

• 1 green pepper
• halved
• half left whole
• half chopped
• 3 tbsp olive oil
• salt and freshly ground black pepper
• ¼ onion
• chopped
• 1 garlic clove
• crushed
• 1 tomato
• seeds removed and chopped
• 85g/3oz long grain rice
• cooked according to packet instructions and drained
• 1 tbsp chopped fresh sage
• 25g/1oz parmesan
• grated
• 250g/9oz live mussels
• debearded
• cleaned and rinsed
• 2 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 175ml/6fl oz white wine
• 3 tbsp double cream
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the stuffed pepper
• place the whole green pepper half on a baking tray and drizzle with two tablespoons of the oil. Season with salt and freshly ground black pepper and transfer to the oven to roast for 8-10 minutes
• or until tender.
• Heat the remaining oil and fry the onion and garlic for 3-4 minutes
• or until softened. Add the chopped green pepper half
• tomato
• cooked rice and sage and warm through for 4-5 minutes
• then stir in the parmesan. Stuff the roasted pepper half with the rice mixture.
• For the mussel and basil sauce
• tap the mussels against a hard surface and discard any that do not open.
• Heat the oil in a pan and gently fry the onions and garlic for 5-6 minutes
• or until softened. Pour in the white wine and bring to a simmer
• then add the mussels and cover with a lid for 4-5 minutes
• or until the mussels have opened. Discard any unopened mussels
• then stir in the cream and parsley. Remove the cooked mussels from the pan and reduce the sauce down by about a third. Stir in the basil
• remove the mussels from their shells and return to the sauce. Discard the shells.
• Serve the stuffed pepper in a shallow dish with the mussel and basil sauce spooned around the edge.