Mussels with celery and Arancio oil

Ingredients for 6

2 kg ( 4 1/2 lb) fresh mussels, 2 cloves of garlic, parsley, chili pepper, 1 glass white wine, 3 celery stalks, salt, black pepper, 1 tablespoon extra virgin olive oil, 1½ tablespoons Arancio oil.

In a large pan warm  the extra virgin olive oil, garlic and chilli pepper. Add the mussels and pour the wine over, cover and cook until the mussel shells open. Remove the mussels and discard the shells. Filter the cooking water and use it to cook the celery, chopped into small pieces. Drain the celery and add to the mussels in a bowl. Dress with some Arancio oil, black pepper and parsley.

Recipe by Guido Orben