RE: Mussels, Michelin Stars & My Not-So-Secret Weapon (Spoiler: Wine Again)

We usually prepare mussels as the so-called "buzara".
three or four spoons of olive oil
a lot of garlic
kilo or more of mussels
2 dcl of white wine
and a few spoons of crumbs
Cook until the mussels open.
And that's it.
If you want red buzara, then add a deciliter of tomato juice.
The same way we prepare shrimps :)