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Melt the butter in a deep pan with a lid.
Add the garlic and chilli and cook for 30 seconds or until fragrant.
Pour in the wine and lemon juice and bring to a simmer.
Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
Add parsley and season to taste with salt and pepper.
Serve with crusty bread for dipping.