Mussels Sour

Preparation:

Preparation: Rub the mussels vigorously with a sorghum brush, under running water, to remove any residue of earth and algae, then put them in a saucepan and place them over high heat; the shells will open spontaneously due to the heat (eliminate all the mussels whose shells have not opened, because this phenomenon indicates that they are no longer very fresh). Remove the container from the heat and extract the molluscs from the mussels. Brown the garlic in a pan with the oil, then remove it. Transfer the molluscs to the pan and let them flavor for a few minutes, stirring over low heat. Coarsely chop the anchovy fillets and add them to the shellfish. Sprinkle with white wine and vinegar and flavor with a small pinch of salt and a generous pinch of pepper. Finely chop the parsley, add it to the mussels and reduce the cooking liquid by a third, stirring with a wooden spoon. Distribute the molluscs with their sauce into four bowls and leave them to marinate in a cool place for 24 hours before serving. This cold appetizer, like all those prepared with molluscs, is particularly suitable for a summer lunch based on fish.