You wash the mussels under cold water and, if you have any doubts they might have sediment in them (see Notes), soak them in water to cover for at least an hour. Throw them into a pot, add a generous splash of wine, cover and cook over medium-high heat until all the mussels have opened. This should take only a couple of minutes. Then take them immediately off the heat, fish out the mussels with a slotted spoon, leaving their liquor in the bottom of the pot. (NB: Mollusks will get tough if you overcook them.)

While the mussels are steaming, sauté the garlic in a second pot, big enough to contain the mussels later. When the garlic just starts to brown a bit, add the chopped peperoncinior some red pepper flakes (to taste) and some chopped parsley, let this soffrittosauté very gently for a moment, until the garlic gives off a nice aroma.

Then immediately but gently pour the mussel liquor into second pot, making sure to leave the sediment you sometimes find at the bottom of the pot. Allow the liquor to reduce until it is very flavorful. If you think it needs salt, add some now, but the mussels are usually quite briny, so you may need none at all.

Then add the reserved mussels to the second pot, then some chopped parsley, stir well to coat the mussels with the 'sauce'. Sprinkle a bit of additional chopped parsley on top and bring the pot to the table. Serve with crusty bread—a baguette is ideal—to sop up that delicious sauce!