Instructions:

Clean the Mussels:

Thoroughly rinse the mussels under cold running water. Scrub the shells with a brush and remove any beards (the fibrous strings hanging from the sides of the shells).

Heat the Oil:

In a large saucepan or deep frying pan, heat the olive oil over medium heat.

Sauté Garlic:

Add the minced garlic to the pan and sauté for about 1 minute until fragrant, but be careful not to burn it.

Deglaze with Wine:

Pour in the white wine and bring it to a simmer for about 2 minutes, allowing the alcohol to evaporate.

Add Mussels:

Add the cleaned mussels to the pan. Cover and cook for 5-7 minutes, shaking the pan occasionally until the mussels have opened.

Finish with Parsley:

Once the mussels are fully open, sprinkle with fresh parsley and season with salt and pepper to taste. Give everything a good stir.

Serve:

Transfer the mussels and broth to a serving dish. Serve immediately with lemon wedges and slices of crusty bread to soak up the flavorful broth.

Variations and Tips:

Impepata di Cozze: For a spicier version, add lots of freshly ground black pepper to create a signature Neapolitan dish.

Cozze alla Tarantina: Add fresh tomatoes and chili peppers for a richer, more robust sauce, typical of the Puglia region.

Zuppa di Cozze: If you prefer a more brothy dish, add more wine or even a splash of vegetable or fish stock for a soupy variation.

Dietary Substitutions: This dish is naturally gluten-free, and to make it dairy-free, simply skip any butter and stick with olive oil.