Mussels In Sherry
Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.
Steps
Heat the oil in a large pan set over a low heat and add the garlic.
Cook until softened , but not coloured.
Add the parsley , sherry , chili and seasoning and boil the liquid for 30 seconds.
Toss in the mussels , cover with a lid and cook for 3-4 minutes , until the shells have opened.
Serve hot or at room temperature.
Ingredients
olive oil, garlic clove, flat leaf parsley, dry sherry, red chile, mussels, salt and black pepper