- 2 kilograms
- ½ bunch
- 1 teaspoon
- 3 tablespoons
- 200 milliliters
- black pepper (freshly ground)
Rinse the mussels thoroughly under running water. Remove beards and check each shell to determine if it is closed. Discard open shells. Peel onion and garlic, cut onion into thin rings and finely mince garlic. Rinse bell pepper, trim, cut in half, remove seeds, remove ribs and cut into fine strips. Rinse thyme and shake dry.
Heat olive oil in a large saucepan. Add onion, garlic and bell pepper and cook while stirring, about 3 minutes. Then add the mussels, thyme and wine, cover and cook until the mussels open, occasionally shaking the pot vigorously, about 8 minutes. Discard closed shells. Serve hot, garnished with freshly grouund black pepper.