Impepata di Cozze

Method

1. Clean the mussels: remove the beard (byssus) and scrub them under cold running water.
2. In a pot (preferably a slightly tall pot), place one clove of garlic in its skin, lightly crushed, with a drizzle of extra virgin olive oil.
3. Add the cleaned mussels to the pot.
4. Add chopped fresh parsley and a generous amount of black pepper (or substitute with chili pepper if desired).
5. Pour in a little white wine (sparkling white wine works well).
6. Cover the pot and turn the heat to high.
7. Cook for about 5-7 minutes, shaking the pot occasionally or stirring gently, until all the mussels are fully open. Do not overcook, or they become rubbery.
8. Once the mussels are open, turn off the heat. Do not add salt or onion.
9. Serve the mussels in a wide dish, drizzle with a little of the cooking liquid. Add a squeeze of fresh lemon juice on top just before serving (never add lemon during cooking, as it becomes bitter).
10. Optionally, garnish with a lemon wedge and a sprinkle of fresh parsley.