Mariner's Mussels

Ingredients (serves 4)

50g butter
2 tbs olive oil
3 garlic cloves, crushed
3 shallots, diced
2kg mussels, cleaned and washed
1 red chilli, deseeded and thinly sliced
200ml white wine
1 bay leaf
sprig of fresh thyme
sea salt and freshly ground black pepper
grated zest and juice of 1 lemon
large bunch of fresh parsley, chopped
fresh bread, to serve

Heat the butter and oil in a large pan, add the garlic and shallots and saute for 5 minutes without colouring. Discard any mussels that are even slightly open or damaged, and do not close when tapped against the side of the sink.

Add the chilli, mussels, wine, bay leaf, thyme and seasoning to the pan, cover with a lid and cook for 10 minutes, tossing the mussels from time to time to ensure even cooking. The mussels are cooked when they have opened. Discard any that have not opened.

Spoon the mussels out into a large pot using a draining spoon, and keep them warm.

Return the pan with the cooking liquor to a high heat, boil rapidly for 5 minutes to reduce, then add the lemon zest and juice and chopped parsley. Pour over the mussels and serve with large quantities of bread