Cozze al forno con zucchini, capperi e peperoni

Baked mussels with zucchini, capers and peppers

For 6

3 kg (6.1/2 lb) mussels, thoroughly cleaned

3 tablespoons olive oil

1 medium red onion, peeled and finely sliced

4 garlic cloves, peeled and finely sliced

2 small dried red chillies, crumbled

150 ml (5 fl oz) dry white wine

1 kg (2.1/4 lb) ripe plum tomatoes, skinned, seeded and chopped, or 1 × 800 g (1.3/4 lb) tin peeled plum tomatoes, drained of their juices

Maldon salt and freshly ground black pepper

3 small zucchini, trimmed

3 yellow peppers

3 tablespoons salted capers, prepared (see here), and then soaked in 2 tablespoons red wine vinegar

6 tablespoons chopped fresh flat-leaf parsley

extra virgin olive oil

2 lemons

Preheat the oven to 230° C/450° F/Gas 8.

In a large saucepan heat the olive oil and gently fry the onion until soft and beginning to colour. Add the garlic, cook for a minute, then add the dried red chilli, half the white wine and the tomatoes. Cook together for half an hour – the sauce should have, begun to thicken. Season generously.

Cut the zucchini in half lengthways and then into 2 mm (1/8 in) slices. In a separate pan of boiling salted water, blanch the zucchini for just 1 minute. Drain immediately.

Grill the peppers on all sides until the skin is black, then cool in a plastic bag. When cool, remove the skins, seeds and any thick white fibres from the insides. Cut the flesh into 1 cm (1/2 in) cubes.

Use a large open casserole, high-sided roasting tin or a stainless-steel saucepan that will go in your oven. Spoon the tomato sauce on to the bottom of the pan. Add the capers, cover with the mussels, the zucchini and peppers. Pour over the remaining white wine, shake over half the parsley, and drizzle with a little extra virgin olive oil. Place in the hot oven and bake for 10 minutes or until all the mussels have opened, discarding any that remain closed.

Serve in large flat soup bowls with the remainder of the parsley, more extra virgin olive oil and a slice of lemon.