Spicy marinated mussels

Plump mussels are cooked briefly in garlic, chilli, anchovies and a splash of vinegar, then allowed to rest overnight to soak up the flavours. Eat them as an appetiser with toothpicks, accompanied by a glass of chilled local white, Verdeca.

Credit: Paola Bacchia

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 600 g (1 lb 5 oz) fresh mussels, cleaned and debearded*
• 1 ½ tbsp extra virgin olive oil 
• 1 clove garlic, crushed 
• 1 small dried chilli 
• 2 anchovies, small bones removed 
• 3 tbsp dry white wine 
• 3 tbsp white wine vinegar 
• 1–2 tbsp chopped flat-leaf parsley, plus extra leaves to serve (optional)
• toasted bread rounds, to serve (optional)

You will need to start this recipe one day ahead.

Serves 4 as part of an appetiser.

Instructions

1. Place a large frying pan with a lid over medium-high heat. Add the mussels in a single layer, then cover and cook for about 2 minutes, shaking the pan every 30 seconds or so. Remove the open shells and set aside. Replace the lid and cook the remaining mussels for another 30 seconds, then check again for open shells and remove those that have opened. Repeat a few more times, then discard any unopened shells after 5 minutes. 
2. Using a small sharp knife, separate the mussel meat from the open shells at the base of the stalk. Discard the shells and pat the mussel meat dry (or drain well in a colander).  
3. Place the olive oil, garlic and chilli in a frying pan that will fit all the mussels. Heat over medium heat until the garlic becomes fragrant, then add the mussels, anchovies, wine, vinegar and parsley. Increase the heat to medium-high and allow most of the liquid to evaporate (it should only take a few minutes). Tip the mussels and remaining liquid into a small ceramic bowl. Allow to cool, then cover and place in the fridge overnight. 
4. The next day, allow the mussels to come to room temperature and scatter with extra parsley (if using). Serve the mussels on their own with small forks or toothpicks, or on small rounds of toasted bread. 

 

Cleaning mussels note

• Mussels have usually already had a preliminary clean prior to being dispensed to fish shops. Discard any broken shells or mussels that are open and do not close when you tap them. Scrub the shells clean one at a time, using a scourer or wire brush and a bit of water. Remove the beards that usually emerge from between the two shells by pulling gently and cutting them with small scissors. Place cleaned mussels in a bowl filled with water and give them a good rinse, moving them around the bowl with your hand. Once drained they are ready for use. If you are not going to cook them immediately, place the bowl in the fridge covered with a wet tea towel until you are ready.

Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.