Mussel brasucade over a vine-cutting fire, with Sauvignon Terre Sauvage

Ingredients

• 2 kg Mediterranean mussels
• 8 cl olive oil
• 3 garlic cloves
• 1/2 bunch of flat-leaf parsley
• 2 sprigs of thyme
• 1 unwaxed lemon
• 1 pinch of mild chilli powder
• Freshly ground pepper
• 1 bundle of vine cuttings (or a charcoal barbecue)
• 1 country loaf

Method

1. 1

   Scrub the mussels, remove the beards and rinse them in cold water. Discard any that stay open when tapped or have broken shells.

2. 2

   Make the sauce: finely chop the garlic and parsley, strip the thyme leaves, and mix with the olive oil, lemon zest, chilli and pepper.

3. 3

   Light the vine-cutting fire or the barbecue. Wait for the big flames to die down to get glowing embers.

4. 4

   Spread the mussels in a single layer on a large fine-mesh grill or in a chestnut-roasting pan set over the embers.

5. 5

   Cover them with a metal sheet or a damp tea towel so they steam, and cook for 5 to 7 minutes, stirring once or twice, until they have all opened.

6. 6

   Tip them straight into a large deep dish, pour over the sauce and mix well. Discard any that have stayed closed.

7. 7

   Serve immediately with lemon wedges and country bread to mop up the juices.