Cut the lemon in half, set one half aside, cut the other one in thin slices

Cut a slit on all 4 garlics

Using a large stock pot, add the ¼ cup of water, 1 Tbsp of extra virgin olive oil, 4 garlics, 2 bay leaves, the lemon slices, squeeze some of the juice from the lemon half you set aside, a generous pinch of fresh parsley, a little sea salt, and some ground pepper.

Next add the mussels into the stock pot and mix everything together, cover it with a lid, and turn your burner on to a medium to high heat

After about 3 minutes shake the stock pot a bit to mix everything together again

5 to 6 minutes after turning your burner on, your mussels should be fully cooked, turn the burner off, take the lid off, and add your mussels to a plate (discard any mussels that did not open).

Take the top part of the shell from each mussel and add the shell with the mussel onto a new plate

Once you have all the open-faced mussels on a plate, sprinkle some freshly chopped parsley on top and garnish with some lemon wedges