Fishermen's mussels

Fishermen's mussels

Cozze del pescatore

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.5kg mussels
6 tablespoons extra virgin olive oil
1 large garlic clove, finely chopped
1/2 teaspoon cayenne pepper or chilli pepper
2 tablespoons flat-leaf parsley, finely chopped
100ml dry white wine
salt

Method

  1. Clean the mussels well. Heat the olive oil in a large lidded pan, and briefly fry the garlic and cayenne or chilli pepper. Add the parsley, wine and mussels then cover with the lid. While holding the lid, shake the pan to allow the mussels to open properly.
  2. After 5 minutes cooking time, make sure that every mussel is open. (Discard any that are still shut.) Season to taste. Transfer to a serving bowl, pouring over the sauce, and serve with crusty country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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