Recipe from chapter 15.
Ingredients
Serves 4
1kg/ 2lb 2 oz uncooked mussels in shells – as fresh as possible
400g/1lb spaghetti
25g/1oz butter
2-3 tbsps. extra virgin olive oil
3-4 cloves of garlic, finely chopped
½ medium-hot red chili, finely chopped
100ml/ 4 fl oz dry white wine
3 tbsps. finely chopped flat leaf parsley
½ lemon – zest and a squeeze of juice
Method
Pre-preparation:
1. Scrub and rinse mussels in cold water
2. ‘De-beard’ the mussels – remove any remnants of rope from the farm.
3. Drain and rinse to get rid of any sand.
4. VERY IMPORTANT – discard any mussels that are permanently open as these may already be dead and will give you really bad food poisoning - not worth the risk IMHO. If you can squeeze them together and they stay shut you could consi
