Mussels in the pan

Serves 4:  
garlic to taste  
parsley to taste  
chilli to taste  
1.5kg of mussels  
white wine to taste
Wash and scrub the mussels with a new clean steel wool pad and rinse them under running water.
Discard any mussels that have opened or crushed shells. Remove the beard, tearing it off with your fingers. Rinse the mussels again, until the water remains clear.  
Put on a large saucepan on a high heat with the cloves of peeled garlic. When it is hot add the mussels and immediately pour in the white wine. Close the lid.
When the mussels begin to open, add the washed and chopped red chili slices and 3-4 tablespoons of extra virgin olive oil.
Close the lid again and cook 1-2 minutes more.
Eliminate any mussels that remained closed, then collect and strain the mussels with a slotted spoon and transfer them to a serving dish.
Filter the cooking liquid through a sieve lined with a gauze. Wet the mussels with their their own juice and sprinkle with chopped parsley.  

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