1 ½ kg mussels
4 tablespoons oil
1 clove crushed garlic
1 piece of chili pepper
a sprig of parsley and a pinch of oregano
salt and pepper
Scrape and wash the mussels.
In a large saucepan heat oil do with the garlic, chilli, parsley and oregano.
Join the mussels with the shell, cover and keep the fire until it will all be open, then add salt and pepper.
Divide it with the sauce, in soup plates and serve immediately.