Spicy Mussels


  • 1 pound  mussels, scrubbed, bearded and rinsed
  • 2 cups dry white wine
  • 1/4 cup olive oil
  • 3 cloves garlic-crushed
  • 3  anchovy fillets
  • ½ or more teaspoon hot pepper flakes
  • Fresh parsley, chopped

How to Make It

In a large sauté pan, over medium heat the olive oil and add the garlic. Cook until softened but don’t burn. Add the anchovies and hot pepper flakes (more than a ½ teaspoon if you dare) and stir. Add the mussels and simmer until they open. Enjoy with a nice chunk of crusty bread.

Recipe By:  Shannon Tinnell, Feast of the Seven Fishes Movie