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  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Steamed Mussels with a spicy caper broth.


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