Fish and Seafood Recipes - Vermicelli Marina

Ingredients                 

• 2 kg/4 1/2 lb mussels in their shells

• 120 ml/4 fl oz/1 cup olive oil

• 3 garlic cloves, crushed

• 150 ml/2/3 cup chicken stock

• 450 g/1lb vermicelli

• 15 ml/1 tbsp brandy

• Salt and freshly ground black pepper

• 30 ml/2 tbsp chopped parsley

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Method:

1. Scrub the mussels, remove the beards and discard any shells that are damaged, or open and won't close when sharply tapped.

2. Heat 45 ml/3 tbsp of the oil in a large pan. Add the garlic and fry (sauté) gently until golden. Add the mussels and chicken stock.

3. Cover and cook gently, shaking the pan for 3-4 minutes or until the mussels open. Discard any that don't.

4. Drain, reserving the liquid. Carefully remove the mussels from their shells and return to the liquid.

5. Meanwhile, cook the vermicelli according to the packet directions. Drain and return to the saucepan.

6. Add the mussels in their liquid and the brandy. Season to taste, add the parsley and toss well before serving.