As a first step to prepare our mussels with lemon, wash them and scrape them well under running water. So let’s immerse them in a bowl full of cold water and eliminate the floating mussels.

Then dissolve about 50 g of salt in 1 dl of boiling water and then add 1 and a half liters of cold water. At this point we immerse the mussels and let them rest for about 3 hours in the refrigerator; this will serve to eliminate much of the salt contained inside the valves.

Take a large pan and add the oil, garlic, chopped parsley and the previously chopped chilli pepper. We season with salt and pepper.

Drain the mussels and cook them in the pan alternating them with a few slices of lemon. We cook everything over high heat until the valves have not opened.

Finally, we serve our lemon mussels with the cooking liquid.