Musclos

• 2 kg (4¼ lb) of mussels
• 3 tablespoons olive oil

Something simple to make and serve cold on a summer evening.

Wash, scrub and beard the mussels. Change the water several times. Put them into a large pan, cover and shake it on a hot flame. When they have opened, take them off the fire, discard the upper shells, and arrange the mussels in their half-shells on a large flat white dish. Strain and reserve the liquor.

Prepare a s