A colorful must for any seafood spread
Ingredients (takes 20 minutes to make)
1 kg mussels
3 tbsp olive oil
6 garlic cloves, thinly sliced
2 red chili peppers, sliced
Salt and pepper
2 tbsp lemon juice
¼ cup chives, chopped
Wash mussels in cold water, scrubbing shells to remove any sand. Make sure to remove the beard and strain from any excess water.
In a large cooking pan or wok heat the olive oil and add the garlic and chili. Drop in the mussels and mix well. Cover the pan and steam will allow the shells to break open. Once all shells are open uncover and add salt, pepper, lemon juice and chives. Remove from heat and serve with lemon wedges and crusty bread.