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  • 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

  • 0.5 bunch continental parsley roughly chopped


  • 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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