Scrub and de-beard the mussels and put them into a large, wide-bottomed pan with the glass of wine. Cover and heat briskly for 5 minutes. As soon as the shells start to open, take out the mussels.
Fry the salt pork and garlic in the oil for 5 minutes and then add the mussels and parsley. Mix all together until heated through but not too long or the mussels will be overcooked.