Wild mussels with lemon, anchovy, garlic & rosemary

How Maurice does it

1. 1

   Heat a grill or fire. Place a large pan over the heat and pour in the olive oil.

2. 2

   Peel and smash the garlic cloves, then add them to the warm oil along with the anchovy fillets. Let them sizzle and melt into the oil.

3. 3

   Squeeze in the juice of half a lemon and add the squeezed lemon half to the pan. Add the sliced lemon pieces as well.

4. 4

   Tip in the cleaned mussels and shake the pan well to coat. Cover with a lid or wooden board and let the mussels steam open over the fire, shaking occasionally.

5. 5

   After a few minutes, lift the lid and add the fresh rosemary sprigs. Cover again and cook until all mussels have opened, about 5–7 minutes total.

6. 6

   Discard any mussels that remain closed. Pour the mussels and their cooking liquid onto a serving plate. Spoon some of the pan liquid over the top and serve immediately with extra lemon if desired.