Food type: Seafood
2 kg medium sized mussels
4 cloves garlic, pressed
1 small red chilli, chopped
500 ml Wakefield white wine
125 ml olive oil
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
Heat the wine in a large saucepan. When gently simmering, add the mussels, cook until all the mussels have opened, discard any which remain closed.
Increase heat and reduce until the wine is reduced to about half.
Remove the mussels from their shells.
Then heat the olive oil in a pan, add the garlic, saute until slightly browned.
Add the chilli and stir.
Add the mussels, vinegar and the liquid from the mussels.
Simmer for 1 to 2 minutes.
Remove from heat, let it cool. Place in a large bowl, cover then chill in the fridge.
When ready to serve, toss lightly with parsley, serve.