Cozze alla birra

• 1.5 kg mussels
• 2 garlic cloves, crushed
• ½ chilli
• 2 tbsp parsley, chopped
• 2 cups light beer
• 1 tsp salt
• 3 tbsp olive oil

1. Clean the mussels with a rough sponge and remove the beards. Wash the mussels thoroughly under running water.
2. Heat the oil in a large pan and sauté the garlic. Just before the garlic is browned, add the beer, salt and mussels. Stir well and cook uncovered until the mussels open.
3. Remove the mussels that don’t open. Garnish the remaining mussels with parsley and serve hot.