Ingredients

• 3 pounds mussels, rinsed, beards removed
• 1/4 cup extra-virgin olive oil
• Dry chili peppers, crushed, optional
• 2 cloves garlic, crushed
• 1 cup white wine
• 1/3 cup red wine vinegar
• Bunch of Italian or flat-leaf parsley, finely chopped
• Salt

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Instructions

1. Heat up the extra-virgin olive oil in a large pot with a lid. Add the dry chili peppers and garlic.
2. Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
3. Remove any mussels that have not opened, as well as the garlic cloves.
4. Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for!