Ingredients
| 3kg green-lipped mussels (in shells) | |
| 3 cups white wine | |
| ¾ cup extra virgin olive oil | |
| 6 cloves garlic, halved | |
| 2 onions, finely sliced | |
| 1 tablespoon chilli flakes | |
| ½ teaspoon paprika | |
| 4 teaspoons cayenne pepper | |
| ½ teaspoon cracked black pepper | |
| 1 cup white wine vinegar |
Instructions
| 1. | Scrub the mussels and remove beards, then put in a large saucepan with 2 cups of the wine. |
| 2. | Cover and cook for 10-15 minutes over a medium heat, shaking occasionally, until the shells open. |
| 3. | Once all the mussel shells are open, remove from the heat and pour into a colander over a large bowl to catch the juices – save and use for risotto or pasta later. |
| 4. | Leave the mussels to cool, then remove from shells and place in a large glass jar. |
| 5. | Heat the oil in a large saucepan. Add the garlic and onions and fry until slightly brown. |
| 6. | Add chilli flakes, paprika, peppers, vinegar and the remaining 1 cup of wine and bring to a boil. |
| 7. | Simmer for 10 minutes then remove from heat and leave to cool. |
| 8. | Once cool, pour liquid over the mussels in the jar. |
| 9. | Seal and refrigerate until ready to eat. |
| 10. | These will last in the fridge for up to one week. |
| 11. | TO SERVE |
| 12. | Serve with crusty bread and a sprinkling of finely chopped parsley. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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