Ingredients for 6:
In a large pan, warm the extra virgin olive oil, garlic and chili pepper. Add the mussels and pour the wine over, cover and cook until the mussel shells open.
Filter the cooking water and use it to cook the celery, chopped into small pieces. Drain the celery and add to the mussels in a bowl.
Dress with some Arancio oil, black pepper and parsley.
Recipe by chef Guido Orben. www.guido-orben.com