Drain the mussels for 15 minutes in cold water. Discard broken mussels and mussels that don’t close when struck with the
handle of a knife. If the mussels don’t seem clean, scrub them. Steam the mussels open in white wine. Remove the mussels with a skimmer. (Cover and cool the stock not to be used in this recipe. It can be frozen and
used later.)

Remove the mussels from the opened shells and sprinkle with salt and pepper. Add some finely chopped spring onion and
pepper. Mix well. Whisk oil and lemon juice and pour
over the dish.