Mussels With Lemon

Preparation:

Preparation: Clean and carefully scrape the mussels under running water. Then immerse them in a large bowl of cold water and discard any that may float. Dissolve 50 g of salt in 10 cl of boiling water and add 1 l 1/2 of cold water. Immerse the mussels and let them rest for about 3 hours in the fridge or, in any case, in a cool place, without moving them: this will eliminate most of the natural salt contained inside the shells. About 10 minutes before serving, put the oil in a large frying pan with high edges, add the minced garlic and parsley, the chopped chilli pepper, a little salt and pepper. Drain the mussels and place them in the bowl, alternating them with lemon slices. Cook over high heat until all the valves have opened: shake the pan from time to time. Serve the mussels immediately with their cooking liquid (it will no longer be salty, thanks to the soaking done earlier).