Ingredients:
1,5 kg mussels
5 teaspoon olive oil
1 teaspoon serrate parsley
5 cloves
1/2 teaspoon white pepper
200 ml white wine
1 lemon

Directions:
With a blunt side of a knife scrape off maes of the mussels and make it debearded. All mussels once again rinse. Mussels that are cracked and close when we tap them are not live and we can't use them. In skillet, on a heated olive oil, add clove, serrate parsley and a bit of pepper. Mix that and add scrubbed and debearded mussels and a ring threaded lemon. When mussels open scatter them with wine and let that frement. After that you can serve.