Chilled Mussels---Cozze Fredde

• 2 cups dry white wine
• 8 dozen Prince Edward Island mussels, scrubbed, bearded and rinsed
• 1/4 cup extra-virgin olive oil
• 5 cloves garlic, crushed
• 4 ounces anchovy fillets, rinsed and roughly chopped
• 1/2 teaspoon red chili flakes
• 2 tablespoons white wine vinegar
• 1/2 flat parsley leaves, minced

1. In a large pot, bring the wine to a simmer.
2. Add the mussels and poach, removing each one as it opens, and set aside in a large bowl.
3. When all mussels have been removed, increase heat and reduce the liquid to 2/3 cup.
4. Set aside.
5. Remove cooled mussels from shells and discard shells.
6. Set mussels aside.
7. In a 14 to 16-inch saute pan, heat the olive oil and add the garlic.
8. Cook gently 1 to 2 minutes, until softened but not browned.
9. Add the anchovies and chili flakes and toss over heat 1 to 2 minutes.
10. Add the mussels, reduced cooking liquid and vinegar and simmer 1 to 2 minutes.
11. Remove from heat and allow to cool.
12. Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight.
13. Add the parsley, toss well and serve.

white wine, mussels, extravirgin olive oil, garlic, anchovy, red chili flakes, white wine vinegar, parsley

Taken from www.foodnetwork.com/recipes/mario-batali/chilled-mussels-cozze-fredde-recipe.html (may not work)