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

In a large pot, bring the wine to a simmer. Add the mussels and poach, removing each one as it opens, and set aside in a large bowl. When all mussels have been removed, increase heat and reduce the liquid to 2/3 cup. Set aside.

Remove cooled mussels from shells and discard shells. Set mussels aside.

In a 14- to 16-inch saute pan, heat the olive oil and add the garlic. Cook gently 1 to 2 minutes, until softened but not browned. Add the anchovies and chili flakes and toss over heat 1 to 2 minutes. Add the mussels, reduced cooking liquid and vinegar and simmer 1 to 2 minutes. Remove from heat and allow to cool.

Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight. Add the parsley, toss well and serve.