Scrape and wash the mussels, put them in a wide pan over high heat with plenty of freshly ground pepper and cover them
Let them open, shaking the pan often, and add the parsley toward the end of cooking
When all the mussels have opened, serve them in their shells with their broth, and at the table, if you like, squeeze a little lemon juice over them
Pan
Knife
Italy, Sicilia
| Energy (kcal) | 84 |
| Carbohydrates (g) | 3.4 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 2.7 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 11.7 |
| Sale (g) | 0.29 |
