On a work surface, chop 1 tbsp of the mussels and place in a bowl. Add the oil from the can, the parsley, shallot, olive oil, vinegar, lemon juice and zest, and the red pepper flakes. Season with salt and pepper.
RICARDO Chef’s Knife
This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.