Ingredients
2 1/2 tablespoons extra-virgin olive oil
1 crushed garlic clove
1 small red chilli finely chopped 
3 roma tomatoes, diced
1 kg mussels, scrubbed and de-bearded
handful of basil leaves
rosemary sprig 
100ml white wine 
salt
freshly ground black pepper 
1 1/2 tablespoons ouzo 
1/2 cup finely chopped parsley 

Recipe

Heat the oil in a large heavy-based saucepan over high heat. Add the garlic, chilli, tomato, mussels and herbs, then pour in the wine. Cover the pan with a lid and shake a few times. Cook for 5-6 minutes, shaking occasionally. 

Remove the lid and check to see whether the mussels have all opened - some may not have. Shake the pan vigorously and cook, covered, for another minute, then discard any mussels that refuse to open. 

Season to taste, drizzle with ouzo and serve straight away as a starter. 

Ingredients
<ul>
<li>2 1/2 tablespoons extra-virgin olive oil</li>
<li>1 crushed garlic clove</li>
<li>1 small red chilli finely chopped </li>
<li>3 roma tomatoes, diced</li>
<li>1 kg mussels, scrubbed and de-bearded</li>
<li>handful of basil leaves</li>
<li>rosemary sprig </li>
<li>100ml white wine </li>
<li>salt</li>
<li>freshly ground black pepper </li>
<li>1 1/2 tablespoons ouzo </li>
<li>1/2 cup finely chopped parsley </li>
</ul>
Recipe
Heat the oil in a large heavy-based saucepan over high heat. Add the garlic, chilli, tomato, mussels and herbs, then pour in the wine. Cover the pan with a lid and shake a few times. Cook for 5-6 minutes, shaking occasionally. 
Remove the lid and check to see whether the mussels have all opened - some may not have. Shake the pan vigorously and cook, covered, for another minute, then discard any mussels that refuse to open. 
Season to taste, drizzle with ouzo and serve straight away as a starter.

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Join Luke Grant on Saturdays and Sundays from 9am for all the latest local news.