2kg |
mussels, cleaned and debearded |
1 |
red onion, finely diced |
2 tablespoons |
olive oil |
2 |
garlic cloves, finely sliced |
1/2-1 teaspoon |
chilli flakes |
100ml |
dry white wine, or water |
6 |
jarred piquillo peppers |
1 x 400g |
tin of plum tomatoes, drained of juice and roughly chopped |
1 |
large courgette, cut into 2cm dice |
|
salt |
|
freshly ground black pepper |
a small bunch |
fresh flat-leaf parsley, leaves finely chopped |
1/2 |
a lemon, juiced |
2 tablespoons |
salted capers (or use pickled capers), rinsed, drained and roughly chopped |