Mussels with Roasted Red Pepper Sauce

If you're family is into seafood, here is a wonderfully simple dinner. Just keep two pantry ingredients on hand: a jar of roasted red peppers and a can of tomatoes. Then stop in and pick up mussels and crusty bread at the grocery store on the way home. After quick assembly, you have a wonderfully hearty meal on the table.

Mussels with Roasted Red Pepper Sauce
Adapted from Every Day with Rachael Ray
Makes four servings.

One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
2 pounds mussels, debearded

Using a food processor, puree the roasted peppers.

In a deep skillet, heat the olive oil over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently.

Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper.

Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).

Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top.

Serve over pasta or with slices of crusty bread to soak up the sauce.

Wine Pairing:This is a dish that pairs well with several wines: a tangy Sauvignon Blanc, a crisp rosé, or even a soft Pinot Noir. Try your own favorite and see what you think.