Shell out some mussels
You could use tinned or frozen mussels, but fresh mussels are by far the best.
1.5 kg fresh black mussels, cleaned, but still in the shell
1 cup white wine
8 garlic cloves, peeled and crushed
2 tablespoons fresh parsley, chopped
½ cup good white or balsamic vinegar
1 teaspoon paprika or some chilli sauce zest of 1 lemon
1 Cook the mussels for 5 minutes in the wine. Then discard those that haven’t opened.
2 Add the garlic and parsley, and boil for a further 3-5 minutes until the flavours have mingled.
3 Remove the pot from the heat, remove the mussels (in their shells) with a slotted spoon and set aside.
4 Add the vinegar, paprika and zest to the sauce, stir well, add in the mussels and allow to marinate for 2 hours.
5 Serve it cold or hot with crackers or a light salad.
go! Drive & Camp says
Give the dish even more body and serve it with pasta or with slices of freshly baked bread.