Make sure that the mussels are fresh, so clean them carefully spazzolandole under running water with a stiff bristle brush and removing any clumps of algae retained between the valves.
Then pour into a large pan and low and you open the shells on a high flame, as they open, separate the shells from shellfish with empty ones, providing the first in a serving dish.
Then sprinkle the mussels still hot with the lemon juice, leave to cool and then place them in the refrigerator because cold should be served well.
Finally, bring them to the table and serve accompanied by a good bottle of dry white wine and fresh, perhaps a Vermentino from subtle and delicate scent.
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