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Steamed Mussels with a spicy caper broth

Serves 4

Ingredients

  • Extra Virgin Olive Oil
  • 50 g + 20 G unsalted butter
  • 1 medium Spanish Onion sliced
  • 2 Cloves Garlic sliced
  • 1 teaspoon Chilli Flake
  • 1 kg Mussel scrubbed and de-bearded
  • 2 tablespoons salted baby capers rinsed
  • 150 ml Dry White Wine
  • sea salt
  • freshly Ground black Pepper
  • of 1 Lemon
  • ½ bunch continental parsley roughly chopped
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Method

  1. Heat a little extra virgin olive oil in a large pot with 50g butter.
  2. As the butter starts to bubble, add the onion, garlic and chilli flakes and saute for about five minutes.
  3. Add the mussels, capers and wine then place a tight fitting lid on the pot and cook until the mussels open.
  4. Discard any mussels that don't open.
  5. Add the extra 10g butter to the pot along with pepper, the lemon juice and parsley.
  6. Stir thoroughly.
  7. Serve immediately with bread.
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