Peel and dice the onion and garlic. Cut the courgettes and peppers into small cubes.
Chop the parsley and the capers.
Prepare the mussels by removing the beards and checking they are tightly closed. Discard any that have cracked shells or will not close when tapped on the chopping board. Wash thoroughly in cold water.
In a wide, thick bottomed pan add the olive oil and gently fry the onions until soft. Add the garlic and dried chilli cook for 1 minute. Add the white wine and reduce by half.
Next add the peppers cook them until they begin to soften and then add the tomatoes and capers. Season the sauce with salt and pepper.
Add the mussels to the pan and cover with a lid. Cook for 3 minutes or until all of the mussels are cooked. Finish the mussels with the chopped parsley and serve immediately.
«You should only cook mussels that are alive. They will either be tightly closed or will close when tapped on a hard surface. Discard any that are damaged or do not close.»