60 mussels, shelled, cleaned
60 ml olive oil
6 tablespoons butter
6 flat canned anchovy fillets, in oil, drained
3 large garlic cloves, coarsely chopped
A few salt
A few pepper

– Place the mussels in a saucepan and cover with water. Boil at a high heat for 5 minutes and drain.
– Crush anchovy fillets and garlic in a pestle and mortar until they form a paste. A little salt sprinkled over the garlic will help.
– Heat oil and butter in a small heavy-based saucepan and add the anchovy-garlic mixture, stirring to combine well. Add pepper.
– Put the mussels into a saucepan. Pour the sauce over the mussels and cook for 3 minutes, stirring constantly.
– Serve at once.


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