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