Ingredients

Instructions

  1. Scrub mussels remove beards.
  2. Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
  3. Add mussels, juice and wine, bring to boil.
  4. Cook covered about 5 minutes until mussels open.
  5. (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
  6. Return mussels to pan and simmer until heated through.
  7. Have some crusty bread to wipe up the liquid.