1kg fresh mussels
2 cloves garlic, sliced
3 dried cayenne chillies
1 tsp. hot pimenton (or paprika)
Small glass white wine
Fresh parsley, chopped
1 Fry garlic slices and dried cayenne chillies. Add the pimenton and quickly add the mussels. Close with a tight lid and shake around a bit.
2 After 1-2 minutes, add the wine and half of the fresh parsley and return the lid. Leave for a few minutes.
3 When all mussels have opened, remove from the heat and add the rest of the parsley and the lemon juice. Cover and let it rest for a minute.
4 Transfer to a deep serving dish, sprinkle over some more pimenton and add a bit more lemon juice.
Serve with crusty bread to mop up all the juices.
TIP: If you have any juice left over, do not discard. Keep it and use it as a stock in another recipe.