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.
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