Get the live ones, just note that you'll have to clean them up first. In a big pot, fry with olive oil - onions, tomatoes, chili and parsley stalks. Once heated, pour in a glass of Riesling, lite cream and heat till boiling. Pour in the mussels, shake the pot till all are covered with the mixture. Cover for 5 minutes. Discard the unopened mussels and serve in a deep bowl with a toasted ciabatta.
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