Once the garlic has soaked in, add the mussels (7), raise the flame and pour the white wine (8). Then cover with a lid (9) and let it go for five or ten minutes, depends when the mussels will all have to open. Once opened, sprinkle them with fresh chopped parsley and then turn off the fire. Place the mussels in soup bowls with all their cooking water. Serve immediately hot on the table and remember to put an empty bowl to throw away the shells.