The island mussels

Put the mussels in a bowl filled with salted water (2 tablespoons salt calculated each liter of water), discarding those that arise in their shells already opened or broken, and leave them to soak for at least a couple of hours.

In the meantime wash the pepper and toasted in the oven at 200 degrees for 20 minutes, then spellatelo, remove seeds and white membranes and cut the flesh flakes.

Scrape the mussels with a knife to remove any deposits and wash them thoroughly under running water, put them in a wide saucepan, cover with a glass of dry white wine and cook over high heat and covered container for about 15 minutes, so that you open.

Spent the time indicated, remove mussels that have not opened and shelled each other with the help of a Pocket knife, reaping the fruits in a bowl.

Strain the remaining liquid in the saucepan and let Cook until it is reduced by half.

Let it cool completely, then embed mayonnaise along with a tablespoon of chopped parsley and ground pepper.

Dress the mussels with a couple of tablespoons of prepared sauce, stirring gently so as not to break the mollusks.

Arrange the mussels so prepared on a serving dish, circondateli with the pepper flakes and serve, passing remaining sauce separately.