Mussels In Lemon Chilli And Garlic |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe bring back memories of childhood summer evenings on the beach and wonderful little fires and salt air-if I close my eyes I can hear the waves and smell the intoxicating aromas or family and friendship. Ingredients:
2 bags fresh black or eden mussels (not new zealand as they are usually only available frozen or already cooked, unless of course you happen to live in new zealand) which ome of my friends in gr do so they have an advantage. |
4 cloves garlic (chopped) |
2-3 small bird’s eye chillies (chili peppers) (chopped). i forgot them that day. |
half a bunch of flat leaf parsley (leaves chopped) |
a bottle of white wine (pour yourself a glass) |
extra virgin olive oil |
2-3 lemons |
black pepper corn mill |
Directions:
1. Clean and debeard mussels .
2. Pour a liberal splash of oil into a hot pot or wok.
3. Add the mussels and toss around.
4. When the first one starts to open add the garlic & chilli.
5. Continue moving so the garlic doesn’t burn.
6. Once all but a few are open, a lap around the pan with the wine & pepper mill (leaving heat on high to evaporate alcohol).
7. Squeeze lemons in and toss parsley through.
8. Remove any unopened mussels,serve at once.
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