Mussels with potatoes and red pepper

Ingredients:

• 1/4 medium onion, coarsely chopped
• 1 large red bell pepper (one half coarsely chopped, the other half thinly sliced)
• 1 small tomato, coarsely chopped
• 1/2 cup tightly packed fresh cilantro
• 2 cloves of garlic
• A pinch of dried red pepper flakes pepper
• 2 tbsp. l. olive oil
• 250 g new peeled red-skinned potatoes, cut into thin slices
• 1/2 cup dry white wine
• Coarse salt
• 1350 g fresh mussels, thoroughly washed with a brush and beards removed
• Juice of 1/2 lemon
• Coriander leaves, for sprinkling

Preparation:

1. Using a food processor, chop the onion, chopped bell pepper, tomato, cilantro, garlic and pepper flakes.
2. Heat olive oil in a large, heavy-bottomed saucepan. Add the vegetable mixture and potatoes; cook, stirring frequently, until the liquid has evaporated, 10 to 12 minutes.
   
   Add the white wine and simmer, stirring, for another 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a boil, cover, and continue cooking until the potatoes are tender, 8 to 10 minutes.
3. Add the mussels and sliced ​​bell pepper to the pan and stir. Cover, bring to a boil, and cook until the mussels open, 5 to 7 minutes. (Discard any that haven't opened.) Stir in the lemon juice and sprinkle with cilantro leaves.