Peppered Mussels

Method

1. Select the mussels: discard any that are broken or do not close when tapped.
2. Clean the mussels: remove the beard and any encrustations. Alternatively, place them in a bag with coarse salt and shake vigorously, then rinse.
3. Toast whole peppercorns in a dry pan over low heat until fragrant. Let cool slightly, then coarsely crush in a mortar.
4. In a large pan, heat a generous amount of olive oil and add the garlic cloves. Sauté gently until golden, being careful not to burn.
5. In a separate pan, toast slices of bread with a drizzle of olive oil until golden on both sides. Set aside.
6. Add the cleaned mussels to the garlic pan, cover with a lid, and cook until the mussels open (about 2–3 minutes). Do not add wine if the mussels are fresh.
7. Add the crushed black pepper and stir to combine.
8. Optionally, add lemon slices and chopped fresh parsley.
9. Serve the mussels hot with the toasted bread.