Red Pepper Gazpacho with Mussel Scoopers - Frankie Unsworth - Another Pantry

Ingredients

• 4 red peppers
• 300g really ripe, best-quality tomatoes
• 1⁄2 tbsp sherry vinegar, or to taste
• 2 tbsp extra virgin olive oil, plus extra for swirling
• 1 garlic clove, peeled
• 150ml water (or more for the desired consistency)
• Flaky sea salt and freshly ground black pepper
• About 150ml white wine or water
• 650g mussels, debearded and scrubbed
• 2 tbsp capers, drained, and rinsed if salted
• 1 tbsp red wine vinegar
• 1⁄4 tsp caster sugar
• 1⁄4 red onion, very finely chopped
• A few small coriander leaves
• A squeeze of lemon juice