Calico Mussels

Ingredients

• 1 small carrots shredded
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced
• 0.3 teaspoon ground pepper black
• 1  lemon wedges 
• 2 pounds mussels cleaned
• 0.3 cup olive oil 
• 1 small onion minced
• 0.5  bell pepper red chopped
• 3 tablespoons red wine vinegar 
• 1 pinch salt 
• 0.5 cup white wine 
• 0.5  bell pepper yellow chopped

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes.
2. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes.
3. Remove mussels from shells, reserving some shells for serving.
4. Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
5. Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours.
6. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.