Sauté of Mussels

Method

1. Clean the mussels by removing the beard and washing under running water.
2. In a pot, put plenty of olive oil, crushed garlic, chilli (optional) and parsley.
3. Sauté gently without burning the garlic.
4. Add the mussels and cover.
5. Cook until the mussels open (about 6 minutes). Optional: deglaze with white wine.
6. Turn off the heat and add lemon juice and chopped parsley.
7. Serve the mussels with their cooking juices on toasted bread slices.