3 pounds mussels, rinsed, beards removed
1/4 cup extra-virgin olive oil
Dry chili peppers, crushed, optional
2 cloves garlic, crushed
1 cup white wine
1/3 cup red wine vinegar
Bunch of Italian or flat-leaf parsley, finely chopped
Discard any raw mussels that are not closed tight which indicates that they are alive; or when cooked do not open.