Mussels with Harissa and Basil

Ingredients

• 2 medium-size red bell peppers (about 3/4 pound), halved
• 1 medium-size (7-ounce) white onion, unpeeled, quartered lengthwise
• 2 1/2 tablespoons plus 1 teaspoon olive oil, divided
• 2 medium garlic cloves, unpeeled
• 1/4 cup chopped toasted walnuts
• 1 small dried Thai chile, stem removed
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 2 1/2 pounds mussels, scrubbed and debearded
• 1/2 cup dry white wine
• 3/4 cup harissa (such as Mina)
• 1 tablespoon unsalted butter
• 1/2 cup roughly torn fresh Thai basil leaves
• 1/2 cup Pickled Red Onion Petals

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