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The Silver Spoon, Phaidon Press

Serves 4

• 2 1/4 pounds mussels scrubbed and beards removed
• 3 tablespoons olive oil
• 2 garlic cloves
• 2-3 green bell peppers halved, seeded and sliced
• 2 fresh thyme sprigs, chopped
• salt

Put the mussels in a skillet with 1 tablespoon of the olive oil and one of the garlic cloves and cook over high heat for about 5 minutes until they open.

Discard any that remain closed.

Remove the mussels from their shells and set aside.

Chop the remaining garlic.

Heat the remaining olive oil in a skillet, add the green bell peppers and remaining garlic and cook over medium heat stirring frequently for 10 minutes.

Season with salt, add the mussels and cook, stirring gently, for a few minutes.

Transfer to a warm serving dish and sprinkle with the thyme.

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