I grew up with mussels, but since we lived inland, they were canned. As I got older, I discovered how wonderful they are when they are fresh. They taste best when they are self-picked, but you can buy beautiful mussels online in the fish counter.
2 kg fresh mussels
2 dl white wine
6 boat chopped garlic
2 finely chopped onions
6 tablespoons olive oil
2 finely chopped chilies
2 tablespoons chopped parsley leaves
Rinse and wash the mussels well in running cold water. Discard shells that do not close even if you poop on them and shells that are damaged.
Fry finely chopped onion and garlic in olive oil in a saucepan. Add chili, mussels and white wine, cover and steam until the shells open.
Mix in parsley and serve with good bread.