Before cleaning the mussels be sure to only keep the ones that are alive. If the mussel is closed and the shell is intact, keep it. If the shell is open tap the mussel lightly against the counter and wait a few seconds. If it starts closing, this means the mussel is alive. If nothing happens toss it.

Scrub the mussels to remove any debris or mud. Remove the "beard" of a mussel, which is the thick cluster of hair on one side of the mussel.

Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.

After thirty minutes remove the mussels from the water and give them a quick rinse.

In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.

Add wine, chopped parsley and breadcrumbs to the pot and wait until it boils. Add cleaned mussels. Cover and lower the heat. Let steam for 10 minutes. Only eat the mussels that have opened. Toss the closed ones.

Serve warm with some bread or pasta.