Ingredients

serves 4 as a starter, 2 as a main

• 4 tablespoons of extra-virgin olive oil

• 200 ml ( 7 oz ) of white wine

• 2 garlic cloves, 1 whole, 1 finely chopped

• 4 spring onions (shallots), roughly chopped

• two handfuls of parsley, leaves roughly chopped, stalks finely chopped

• 1 red chillie, finely chopped (de-seed if you don’t like it too hot)

• 1 kg (2.5 lbs)of Mussles

• Toasted sourdough for serving

How to

1. Clean the mussles by pulling out the beards and by scrubbing the shells to get rid of any grit. Place them in a bowl and set aside.

2. Discard any mussles that are already open or that have a broken shell.

3. Heat up the oil in a large heavy-sided frying pan. Fry the spring onion, whole garlic clove, parsley stalks and chillie for 1 minute, than add the chopped garlic and cook together for a further minute or until the garlic turns blond and smells fragrant. Pour in the wine and continue sizzling over high heat for 1-2 minutes or until the alcohol has evaporated.

4. Drop the shells in and cover with a fitted lid.

5. The steam will start opening the mussles in 2-3 minutes.

6. Lift them out with a slotted spoon and set them aside in a bowl as they open, to avoid overcooking. Discard any that refuse to open. Taste for salt and add some if you feel so inclined. I hardly ever do as the muscles and the liquor they release when cooking are pure sea-water nectar.

7. Pour the stewing liquid on top of the mussles, serve with toasted bread (crusty loaf ) and consume while still hot.

Posted by silviascucina on June 20, 2012

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