Peppered Mussels

Thoroughly clean the mussels, removing the beards and scrubbing the shells.

In a large pot, heat the extra virgin olive oil and add the sliced garlic.

When the garlic starts to release its aroma, add the mussels and pour in the dry white wine.

Cover the pot and cook for about 5 minutes, until the mussels open.

Add plenty of freshly ground black pepper and chopped parsley.

Serve immediately, accompanied by lemon wedges and, if desired, crusty bread to soak up the sauce.