Mussels have been never nicer than in this joyous party recipe where they're mixed with chilli, anchovy and capers.
Makes about 50 (serves 10)
Ready in 30 minutes
1. Heat the olive oil in a frying pan over a medium heat. Add the shallots, red chilli and dried chillies and cook for 5 minutes, until soft but not browned. Add the anchovies and stir until they have melted. Lower the heat and stir in the breadcrumbs until they have absorbed all the oil, then cook for 2-3 minutes, stirring, until lightly browned. Stir in the capers, parsley and seasoning. Set aside.
2. Preheat the oven to 220°C/fan200°C/gas 7. Discard any cleaned mussels that are cracked or those that don't close when given a tap on the work surface.
3. Heat a large saucepan over a high heat. Add the mussels and wine, cover and cook over a high heat for 2-3 minutes, shaking the pan now and then, until they have just started to open. Drain the mussels in a colander and leave to cool slightly. Discard any that remain closed, then tear the remaining shells apart, discarding the empty half. Lay the remaining mussels in their shells on a baking tray.
4. Spoon a little of the breadcrumb mix on top of each mussel. Drizzle with 2-3 drops of lemon juice. Bake on the top shelf of the oven for 3 minutes, until lightly golden. Serve immediately in their shells.
© delicious. magazine
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