Cozze di Portonovo al Vapore

Thoroughly clean the Portonovo mussels under cold running water, scrubbing any barnacles and removing the beards (byssus threads). Discard any mussels that are open and do not close when tapped.

In a large pot with a tight-fitting lid, heat the extra-virgin olive oil over medium heat. Add the garlic, peeled and lightly crushed, and the red chili flakes. Sauté gently until the garlic is fragrant, about 2 minutes, being careful not to brown it.

Add the cleaned Portonovo mussels to the pot. Pour in the dry white wine.