Remove the leaves from the parsley and mint and chop finely. Use the chef's knife to slice through the herbs to prevent damaging and bruising the herbs.
In a pestle and mortar pound the garlic and anchovy fillets together until you have a smooth paste. Add the chopped herbs, mustard and olive oil and mix well. Check the seasoning and add a pinch of salt if necessary.
«A versatile salsa that goes well with grilled meats as well as any type of fish.»