Mussels in Sherry

Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  garlic clove, crushed
• 4  tablespoons  roughly chopped flat leaf parsley
• 1  cup dry sherry
• 1  red chile, chopped
• 2 1⁄2 lbs mussels, cleaned
•  freshly ground  salt and black pepper

Directions

1. Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
2. Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
3. Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
4. Serve hot or at room temperature.