Mussels Pescatora

• 400 g/14 oz per person fresh mussels, well washed and beard removed
• 3 cloves gar

In a large pan, fry the garlic briefly in the extra-virgin olive oil. Add the mussels, parsley, lemon juice and pepper. Cook the mussels covered over a brisk heat, stirring them occasionally. When the mussels have opened, remove them with a perforated spoon. Pour the sauce over the mussels and serve hot with lemon wedges and plenty of bread to mop up the juices. If omitting the garlic, put the