Rinse the mussels well. (Most mussels sold these days don't require any special preparation, but see notes below.)

Place the mussels in a pot large enough to hold them all with room to spare. Grind over them generous amounts of black pepper. Cover and turn the heat on high. Let the mussels steam in their own juices, shaking the pot with the cover on from time to time. (If the pot is too large or heavy for shaking, then open the lid and mix them with a wooden spoon or spatula.)

After about five minutes or so, open the pot and check on the mussels. As soon as all the mussels have opened, serve up your Peppered Mussels, either in the same pot they've cooked in or in a warmed serving bowl. Garnish them, if you like with another generous grinding of black pepper, a sprinkling of chopped parsley and lemon wedges on the side.