Pepper Mussels

• 1.6 kg/3½ lb mussels
• 2 cloves garlic, finely chopped

Clean the mussels; remove the beards and scrub well. Discard any that are damaged or broken.

In a large pan fry the garlic in the olive oil, add the wine and reduce by four-fifths. Add the mussels and the peppercorns. Remove the pan from the heat as soon as the mussels are open.

Serve the mussels with parsley sprinkled on top. A mixture of mussels and clams can be used for this