Begin by cleaning 2 pounds of fresh mussels under cold running water, remove the beard from each mussel and scrub them clean, if you have any mussels that are open give it a couple of taps on the counter, if they don´t close they´re most likely dead so discard

Finely mince 3 cloves of garlic, cut 1 lemon into thin slices and finely chop ½ cup of fresh parsley

Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the minced garlic and mix with the oil, about a minute later add ½ cup of white wine, a couple slices of fresh lemon, half of the freshly chopped parsley, season with a kiss of sea salt and some freshly cracked black pepper and mix everything together, 2 minutes after adding the wine add the cleaned mussels into the pan, give the pan a couple of shakes and place a lid on the pan

Five minutes after adding the lid to the pan remove it, all your mussels should have opened, if there are any that did not, discard them, transfer everything in the pan into a large shallow bowl, garnish with fresh lemon slices and the rest of the freshly choped parsley