600 g mussels
2 cloves of garlic
2 tbs olive oil
1/2 cup white wine
1 bunch of parsley
Wash the mussels under running water; Cook them in a pan over high heat without seasoning, in order to make them open and to let the water flow out (eliminate those that remain closed); Put them aside.
Stir fry garlic and parsley in another pan, pour the mussels, adding white wine. Cook for about 10 minutes, adjusting the flavor with a pinch of salt.
Serve the mussels and clams hot, sprinkled with a little fresh parsley.