Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 400 g/14 oz per person fresh mussels, well washed and beard removed
  • 3 cloves garlic, finely chopped (optional)
  • 2 tablespoons chopped parsley
  • juice of 1 lemon
  • 3 tablespoons extra-virgin oil
  • freshly ground black pepper
  • lemon wedges


    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 mussels in a large pan and add the oil, lemon juice, finely chopped parsley and pepper.

    Cook for 7–8 minutes or until the mussels open.