One-Pan Mussels with Tomatillo, Orange Bell Pepper and Horseradish Root

Tender mussels paired with tomatillo, orange bell pepper and horseradish root and navy beans, finished with marjoram and cilantro and a hit of caraway seed. 1. Pat the mussels dry and season with salt, caraway seed. 2. Heat cooking spray in a heavy pan and sear the mussels until it develops a deep golden crust, about 12 minutes. 3. Add tomatillo, orange bell pepper and horseradish root to the pan and cook until just tender, stirring in marjoram and cilantro for fragrance. 4. Cook the navy beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of ketchup and a scattering of string cheese before serving hot.