Spicy Mussles Recipe

Photo Credit

With all that cold weather all over the place, here's a yummy recipe to warm you up. Shannon's favorite mussles recipe.

Ingredients
3 pounds of mussels-scrubbed, bearded and rinsed

2 cups dry white wine

1/4 cup olive oil

2-4 cloves garlic-crushed

4  anchovy fillets
 ½ or more teaspoon hot pepper flakes

1 teaspoon vinegar

2 tablespoons of parsley-chopped

Instructions
In a large pot, bring the wine to a simmer. Garlic lovers may choose to add a couple minced cloves of garlic at this time. Add the mussels, cover and cook until all mussels have opened, up to around 5 minutes. Remove mussels and increase the heat until the liquid reduces about 5 minutes. In a large sauté pan, over medium heat the olive oil and add the garlic cook until soften but not burn. Add the anchovies and hot pepper flakes (more than a ½ teaspoon if you dare) and stir. Add the mussels, and the reduced liquid they were cooked in along with vinegar and simmer 1 to 2 minutes. Remove from heat and place in a large serving bowl – mussels may taste even better if you attempt to keep them warm. Garnish with fresh parsley. The mussels can be served immediately with a few hunks of good Italian bread or chilled for a few hours and served later.

Comments

[The Art of Successful Cooking]

Any ideas for an alternative to anchovies? My other half won't eat them.

[Karyl Boynton]

Alternative to anchovies and pepper flakes could be this: Saute finely chopped fennel stalks, add orange zest and orange sections while covered and simmering. Remove mussels to serving bowl, finish the broth with a few tablespoons of heavy cream and pour over mussels. Molto bene!