2 kg. mussels
4 cloves of garlic
Bunch of parsley
Generous helping of pepper
Extra virgin olive oil

Rinse the mussels under running water  cleaning one at a time to ensure that all shell residue and  byssus is removed.  Put the oil and peeled garlic into a large pan and stir for some minutes on a low heat, add the mussles and cover the pan. Cook on a higher heat and wait for the mussels to open. Mix every now and then by shaking the pan. When all the mussles are opened turn off the heat and season with finely chopped parsley and a generous helping of ground black pepper. Put the lid back on the pan and shake it to allow the mussels to absorb the flavour.