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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Scrub the mussels, discarding any damaged ones that do not close when tapped with a
knife. Put the mussels in a large pan with 1 cup of water and the slice of lemon.
Bring to the boil for 3-4 minutes and remove the mussels as they open. Discard any that
remain closed. Take the mussels out of the shells and drain on kitchen paper.
Heat the oil in a saute pan, add the mussels and cook, stirring, for a minute. Remove from
the pan. Add the shallots and garlic and cook, covered, over a low heat, for about 5 minutes,
until soft. stir in the parsley, paprika and chili, then add the mussels with any juices.
Cook briefly. Remove the pan from the heat, cover and leave for 1-2 minutes to let the
flavors mingle. Serve, garnished with parsley.
| Ingredients:
2 Pound(s) Fresh Mussels
1 Lemon Slice
6 Tablespoon(s) Olive Oil
2 Shallots, finely chopped
1 Garlic clove, finely chopped
1 Tablespoon(s) Fresh Parsley, chopped
1/2 Teaspoon(s) Sweet Paprika
1/4 Teaspoon(s) Dried Chili flakes |
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