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Chilli-spiked mussels

David Rocco from David Rocco's Dolce Vita
David Rocco tosses together an imaginative combination of herby flavours and hints of chilli in this steamy broth

Chilli-spiked mussels

Method

1. Discard any opened mussels. Heat the olive oil in a large saucepan over a moderate heat. Add the chilli flakes and garlic, and fry for about 30 seconds, stirring all the time.

2. Tip in the mussels and pour over the wine. Cover the pan with a lid, bring the wine to a simmer and cook the mussels for 3-4 minutes. Add the vinegar, parsley and salt to season - stir well, replace the lid and continue cooking until the mussel shells have opened and the flesh is tender. This should take another 3-4 minutes. Discard any closed mussels

3. Divide the mussels between deep bowls, ladle over the broth, and serve piping hot.

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Serves: 4 as a main course, six as a starter

Prep: 25 min
Cook: 10 min

Ingredients
1.25kg raw mussels, in their shells, rinsed, beards removed
60ml extra virgin olive oil
2 garlic cloves, finely chopped
1 pinch dried chilli flakes
230ml dry white wine
100ml red wine vinegar
1 bunch flat-leaf parsley, finely chopped
1 tsp Salt, to season