Mussel Galore

500g of Fresh Mussels
2 Cloves of Garlic
4 Shots of White Wine
Olive Oil
Parsley
Salt & Pepper
Fresh Chilli





Serving For Two

Starter Portion

1. Start by finely chopping you garlic cloves. Throw them in a large flat pan with a healthy drizzle of olive oil and some finely chopped fresh chillies. 
2. Let everything fry on full heat, but before the garlic changes colour, through in all your mussels. Normally if you get them fresh they need to be washed. The best way is to throw them all in your sink, and wash them by rubbing their shells under cold water. If they have any seaweed hanging out, just pull it out of the clasp of the mussel. It's important you wash them because otherwise they will distaste the sauce.
3. Mix the mussels in the pan and when they've fried a minute or so, add 4 shots of white wine. 
4. Season them with salt, but not too much as fish is salty, and pepper.
5. When the alcohol has evaporated for a few minutes, add a glass of water, a leaf of fresh parsley and put a lid on the pan. Lower the heat slightly.
6. When you see the shells are opening, then they are nearly ready so take off the lid and put the heat back on full to allow the sauce to thicken and dry up a little. 
7. When the mussels are cooked, so have been fully opened for around 5 minutes, dish them up into a bowl. 
8. Leave the sauce on the heat to thicken further, add a sprinkle of finely chopped parsley and when its at your liking, pour it over the two portions of mussels. Remember the saucier the portion, the better for dipping with fresh bread afterwards!

Enjoy!