• Clean the mussels thoroughly under cold running water. Scrape off any barnacles with a small knife and pull out the "beard" (byssus) that hangs from the shell. Discard any mussels that are broken or do not close when tapped.

For the strict Neapolitan 'Mpepata:

• Place the clean mussels directly into a large, dry, hot pot over high heat. Do not add oil, water, or wine.

For the Cozze alla Marinara:

• Heat the extra virgin olive oil, crushed garlic, and parsley stalks in a large pot over medium heat until fragrant. Increase the heat to high, add the mussels, and pour in the dry white wine immediately.
• Cover the pot with a lid immediately to trap the steam. Cook for about 3 to 5 minutes until the shells open.
• Shake the covered pot or use a large spoon to mix the mussels gently once or twice to ensure they cook evenly.
• Deglaze with white wine and let it evaporate
• Remove the pot from the heat as soon as the shells have opened. Discard any mussels that remain closed.
• Transfer the cooked mussels to a serving bowl.
• Filter the cooking liquid remaining in the pot through a fine-mesh sieve or cheesecloth. This is crucial to remove any sand or impurities released by the shells.
• Pour the hot, filtered broth back over the mussels.
• Sprinkle generously with freshly ground black pepper. If you made the Marinara version, add the fresh chopped parsley leaves now.
• Serve immediately with lemon wedges and slices of toasted bread.