You may also like
Ingredients
- 1.5kg mussels, de-bearded and scrubbed
- 2 cloves garlic, finely sliced
- 2 eschalots, finely sliced
- 1 small red chilli, chopped
- 200mL extra virgin olive oil
- 100mL sherry vinegar
- 100mL cider vinegar
- 1 tsp paprika
- Pinch salt
- Pinch sugar
Method
Place mussels in a large saucepan with 1 cup water. Cover and cook over high heat, removing mussels as they open until all have opened. Reserve 100mL of the cooking liquid. When cool, remove mussels from shell. Combine garlic, eschalots, chilli and olive oil in a saucepan and heat over low heat for 2 minutes. Remove. Combine olive oil mixture with remaining ingredients in a bowl. Add mussels, strain in reserved cooking liquid, stir, cover and refrigerate overnight. Serve with toothpicks, or grilled bread.
