Chilli mussels
- 1kg black mussels
- 3 tablespoons (60ml) extra virgin olive oil
- 2 cloves garlic, whole
- 1 small red chilli, finely chopped
- 120ml white wine
- Zest of ½ lemon
- A large handful of parsley, finely chopped
Use a firm brush to scrub the mussels under cold running water to remove sand and barnacles. Discard any shells that are chipped, broken, or damaged in any way. Just before cooking, de-beard the mussels by holding a mussel between your thumb and forefinger. Using a paper towel to hold the beard and pull it downwards until it comes out and discard.
Heat oil in a large saucepan over high heat. Add the garlic and chilli and cook without browning the garlic (approximately 1 minute). Add the mussels and cover. Cook for 3 minutes then pour over the wine. Cook for a further 2 minutes or until the mussels have opened and wine evaporated. Remove than saucepan from the heat. Discard any unopened mussels and the garlic. Add the parsley and lemon zest and toss to combine.
Transfer the cooked mussels and any pan juices to a large serving bowl. Serve the Chilli mussels immediately with plenty of crusty bread – buon appetito!
