Spaghetti with mussels

Rinse the mussels well under a stream of cold water, pour a glass of water in a saucepan and put on a moderate heat. As soon as the shell flaps open, remove the mussels from the pan, discard the undisclosed shells, drain the water and set the mussels aside for a while. Put spaghetti in salted boiling water. While they are cooking, heat the oil in a large frying pan, add the crushed garlic and parsley and boil. Add the mussels and their juice, and then the wine and let it simmer. Season with pepper and salt to taste. Place the spaghetti in the pan along with the gravy and, stirring well, hold over a moderate heat for a few minutes, then serve immediately.