If you don’t have any sizzling Sisig or crispy Pata (the usual famous Filipino appetizers ) no problem; I’ve got you covered with these mussels which are a great appetizer with drinks! The recipe is so simple but you have to decide if you want to add some Chipotle peppers in for extra kick, I just love Chipotle peppers! Let’s gather our ingredients and start cooking.
1-2 pieces each of red, yellow and orange sweet peppers (sliced)
2-4 lbs. shucked and frozen mussels (thawed, washed and drained)
1 Tbsp. Citra Pinot Grigio Terre Di Chiete wine
1-2 tsp. capers (drained)
3 cloves garlic (crushed)
1 huge red onion (sliced)
1-2 Tbsp. Avocado oil
1 piece Chipotle pepper in Adobo sauce (seeded and chopped finely with your gloved hands)
6-8 pieces cherry tomatoes (sliced thinly)
few sprigs of scallions (sliced) for toppings
A thumb-sized fresh ginger (sliced into thin matchstick size)
few slices of a lemon or a lime
1/2 of green bell pepper (sliced), optional
1. While draining the mussels in a colander, sautée the garlic cloves over moderate heat with hot oil in a deep frying pan, followed with sliced onions and sliced ginger, then chopped chipotle pepper until translucent and fragrant.
2. Add sliced cherry tomatoes until they turn soggy, add all the sliced sweet and bell peppers, stir well for few minutes, add the mussels, stir and add 1 tablespoon white wine and drained capers. Cover the pan and turn stove on low simmer for a few minutes. Uncover and taste, and adjust seasoning like freshly cracked peppercorn. Don’t add salt as mussels are already salty. You may squeeze lemon or lime and sprinkle some scallions on top.
Serve with your favorite iced cold beer or make sure that you chill all your glasses and bar ware before pouring red/white wine, Cherry brandy, or White Oak rum (to name a few) into them. Ganbei!
-Peaches, Masarap! Cheers!