HOT MUSSELS

Hot and fast. One of the greatest appetizers!

Ingredients

• Mussels
• White wine
• Cream
• Chili
• Chive

Method

1. Clean the mussles. Throw away any broken or open one.
2. Put them in a saucepan and add 1/2 glass of wine.
3. Cover the saucepan with a lid and steam for a short time, just enough for them to open.
4. Open the pan and add the cream and the chopped chilis.
5. Cover with a lid and shake it vigorously.
6. 30 secs. more over the heat and scoop them out of the saucepan.
7. Serve together with chopped chive.

**Notes

• It’s extremely important not to overcook seafood, as we would damage its texture and flavor.
• 
The quantity of chili, as always, depends on our guests’ courage.

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