Sailor-style Mussels with Bell Peppers and Tomatoes

Thoroughly clean the mussels under running water. Discard any mussels that are already open and do not close when touched. Place the remaining mussels in a bowl of ice-cold water for about 10 minutes.

Finely dice the onion. Slice the garlic into thin pieces. Core the bell pepper and cut into cubes of approx. 1 cm.

Heat the olive oil in a large pot over medium heat. Add the bell pepper cubes and sauté for about 1 minute, stirring frequently.