- 2 1/4 lbs fresh mussels, de-bearded and scrubbed
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 red chile, chopped
- 6-7 oz extra virgin olive oil
- 3 oz sherry vinegar
- 3 oz cider vinegar
- 1 tsp paprika (optional)
- Pinch of salt
- Pinch of sugar
- Rustic, crusty bread (optional)
Place mussels in a large saucepan with 1 cup water. Cover and cook over high heat, removing mussels as they open until all have opened. Reserve 100 ml of the cooking liquid. When cool, remove mussels from shell.
Combine garlic, shallots, chili, and olive oil in a saucepan and heat over low heat for 2 minutes. Remove.
Combine olive oil mixture with remaining ingredients in a bowl. Add mussels, strain in reserved cooking liquid, stir, and let simmer.