Recipe for Rainbow Pepper Mussels

Experience a burst of vibrant colours and delightful flavours with this Rainbow Pepper Mussels recipe. Begin by cleaning fresh mussels, ensuring that any that do not close when tapped lightly are discarded. In a large pot, crisp up Farm Boy™ Smoked Bacon in Farm Boy™ Extra Virgin Olive Oil until it reaches a delectable state. Remove excess fat, leaving only 2 tablespoons in the pot. Next, add minced shallots, diced rainbow peppers, and minced garlic, cooking until they become wonderfully soft and fragrant. To elevate the dish, pour in white wine, season with salt and pepper, and bring the mixture to a lively boil. Carefully add the cleaned mussels, cover the pot, and allow them to cook for 3-5 minutes until they open up and become tender. Discard any mussels that do not open, then divide the remaining mussels among four bowls. Reduce the sauce for a few minutes and drizzle it over the mussels, infusing them with an extra punch of flavour. Finally, garnish with fresh chopped parsley and cilantro, serving this enticing dish with toasted baguette slices for an added crunch. Embark on a culinary journey filled with vibrant colours, fresh flavours, and the taste of the sea with this Rainbow Pepper Mussels recipe.

Recipe for Rainbow Pepper Mussels
Recipe for Rainbow Pepper Mussels


• 1 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
• 100 g Farm Boy™️ Smoked Bacon diced
• 1 large shallot minced
• 1 cup rainbow peppers diced
• 1 garlic clove minced
• 1 cup white wine
• 2 lbs fresh mussels cleaned
• 1 Tbsp parsley chopped
• 1 Tbsp cilantro chopped
• 1 baguette for serving
• salt and pepper to taste


1. Clean mussels. Discard any that do not close when lightly tapped.

2. In large pot, cook bacon in olive oil until crispy. Remove all but 2 tbsp fat.

3. Add shallots, peppers and garlic and cook until softened.

4. Add wine, salt and pepper and bring up to a vigorous boil.

5. Add mussels, cover pot and cook for 3-5 minutes, until mussels open.

6. Discard any un-opened mussels. Divide mussels among 4 bowls.

7. Reduce sauce for 2-3 minutes, then spoon over mussels. Garnish with parsley and cilantro.

8. Serve with toasted baguette slices.