How to make
Clean the mussels from the shell growths and seaweed. Remove broken or open ones, which do not close when tapped - this means they are not alive and not fit for consumption. Wash them well and place them in a pot, which large enough, so that their level is half way up the pot;
Cut the garlic into thin slices and add it to the mussels. Cut the lemon in half, by saving pieces for garnish at the end, if you like. Squeeze the juice over the mussles and add the peel inside for extra flavor. Add the bay leaf, hot pepper, olive oil and parsley. You can also add a pinch of salt, but the mussels themselves should be salty enough (the closed ones hold seawater well, which they release during cooking);
Place the lid on the pot tightly and place it on high heat. After about a minute, start shaking it, by holding the handles and pressing the lid with your hands. Cook like this for about 2 minutes and look to see if all the mussels have opened up. Sometimes this happens even faster, so keep an eye on them;
As soon as the mussels open up, remove them from the heat immediately to keep them tender and juicy. Remove the bay leaf and lemon peels;
Serve them in deep plates or a bowl, by first laying the mussels and then pouring the sauce they have released over them, which has the aroma of the sea and garlic, bay leaf and lemon flavor!
