very careful with the mussels, only the closed ones are fresh.
the mussels thoroughly.
and finely cut the garlic.
the parsley from the stems and cut it finely.
up the olive oil in a wide pot, add the garlic and mix it briefly.
a spoon of breadcrumbs, half of the parsley and white wine, and boil.
the mussels, and sprinkle them with the remaining parsley.
the pot and cook the mussels at a high
temperature for 10 minutes. Stir the pot several times while the mussels are
cooked, pour the mussels in a warmed up bowl. Add the remaining breadcrumbs and
a bit of salt to the remaining sauce in the pot, and then cook for a couple of
minutes on a low fire. When done, pour the remaining sauce over the mussels.