This is a simple Adriatic dish. It’s light, clean and full of flavour. The kind of cooking
where good ingredients do all the work.
Ingredients
1 kg fresh mussels, cleaned and debearded
2 cloves of garlic, finely sliced
A small handful of chopped parsley
100 ml white wine
Extra virgin olive oil
Lemon wedges
Salt and black pepper
Method
1. Rinse the mussels under cold water and discard any that don’t close when
tapped.
2. Warm a splash of olive oil in a large pan over medium heat. Add the garlic and
cook gently until fragrant.
3. Add the mussels and pour in the white wine.
4. Cover and cook for 3–4 minutes, shaking the pan now and then, until all the
mussels have opened. Discard any that stay shut.
5. Take off the heat and stir through the parsley.
6. Finish with a generous pour of olive oil and a squeeze of lemon to brighten
the broth.
7. Serve with crusty bread to soak up the juices.
Why it works with our oil
The fresh, green notes in early-harvest oil pair beautifully with shellfish, adding
brightness to the broth and balancing the garlic and parsley. A final pour of oil brings
the whole dish together.