We can help with that.
We’re sure it’s the Mad Dog Reaper Pepper Puree that makes this dish sensational. What do you think?
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
½ teaspoon Mad Dog 357 Reaper Pepper Puree
1 tablespoon tomato paste
2 pounds tomatoes, finely chopped
½ cup dry white wine
3 pounds prepared mussels
Salt and pepper, to taste
Heat oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes until the onion is soft. Add the Mad Dog 357 Reaper Pepper Puree and tomato paste and cook for 1 minute. Add the chopped tomatoes and wine, stir to combine and allow the mixture to boil. Simmer for 10-12 minutes, until the mixture is thick, and the tomatoes have broken down. Season to taste and blitz with a mixer for a smoother sauce.
Add mussels to sauce. Cover and cook for 3 - 5 minutes or until mussel shells open, shaking the skillet occasionally. Discard unopened shells, then serve hot with crusty bread on the side.