Pasta with Mussels and Bell Peppers

Method

1. Char the bell peppers using a blowtorch (or under the broiler) until the skin is blackened.
2. Immerse the peppers in water and remove the charred skin.
3. Remove the stem and seeds, then cut the peppers into small cubes.
4. Crush 2 cloves of garlic.
5. In a pan, sauté the crushed garlic in extra virgin olive oil. Add the diced peppers and salt. Remove the garlic cloves.
6. In a separate pan, sauté parsley stems and 1 clove of garlic in olive oil.
7. Add 1 kg of mussels, cover with a lid, and let them open over high heat.
8. Remove the garlic and parsley. Shell most of the mussels, leaving a few whole for garnish.
9. Meanwhile, cook 320 g of pasta in salted boiling water until al dente.
10. Drain the pasta directly into the pan with the mussels. Add the cooked peppers and toss everything together.
11. Serve the pasta with the whole mussels on top and garnish with chopped fresh parsley.