Ingredients
½ cup dry white wine
40 large NZ mussels, scrubbed
120 g very thinly sliced pancetta
sprinkle of SIDS CRAZY LEMON
40 small basil leaves
10 bamboo skewers, soaked
Directions
Preheat the oven to 260°C or light a grill. In a large pot, bring the wine to a boil. Add the mussels, cover and cook over high heat until they open, about 4 minutes. Using a slotted spoon, transfer the mussels to a bowl and discard any that do not open. Strain the cooking liquid into a small bowl.
Remove the mussels from their shells. Unroll the pancetta slices and cut them into forty 8 cm-long strips. Arrange the strips on a work surface. Place a basil leaf at the base of each strip, top with a mussel, light sprinkle of SIDS CRAZY LEMON and roll up. Thread the mussels onto skewers.
Brush the skewers with some of the mussel cooking liquid. Roast the mussels in a cast-iron skillet in the upper third of the oven, or grill over high heat, turning once, until lightly charred and crisp, about 2 minutes. Brush the cooked mussels with the cooking liquid a second time and serve right away.
