Mussels with Garlic, Shallot and Sweet & Spicy Charred Chilies

Mussels with Garlic, Shallot and Sweet & Spicy Charred Chilies

5-6 mini sweet bell peppers

4-5 long hot peppers

1 tablespoon olive oil

3-4 garlic cloves, sliced thin

2 shallots, sliced thin

3 dozen Mussels

½ cup dry white wine

1/3 stick butter

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ cup cilantro, finely chopped

¼ cup Italian parsley, finely chopped

¼ teaspoon red crushed chili flake

Zest from 1 lemon

Char the peppers on all sides in a skillet while mussels cook, set aside when down.

To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open. Continue cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify. Add salt to taste, the herbs, red crushed chili flake and lemon zest. Transfer the mussels to your serving dish and nestle in the charred chilies.