Peppered mussels with lemon

Ingredients

For 1 serving

• Mussels1,000 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Black pepperto taste
• Parsley6 g
• Lemon juiceto taste

Contains: shellfish,

In season: May – September

Method

1. Clean the mussels under cold water: pull off the beards (the tuft of threads) towards the pointed end, scrape the shells with a knife and discard any that are broken or stay open when tapped on the sink.
2. Peel the garlic and lightly crush it; wash, dry and chop the parsley.
3. Heat the extra virgin olive oil with the garlic in a wide pan over a medium heat for 1 minute, until sizzling.
4. Add the mussels, turn the heat up high, cover and cook for 4–5 minutes, shaking the pan a couple of times, until they have opened.
5. Turn off the heat, discard any that stay closed and remove the garlic.
6. Finish with plenty of freshly ground black pepper, the parsley and the lemon juice, toss and serve in bowls with their juices.