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1
Combine all ingredients except the mussels in a very large pan.
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2
(You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.)
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3
Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes.
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4
Meanwhile, scrub the mussels under running water, pulling off the beards.
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5
Discard any mussels that are broken or do not close when tapped on the counter.
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6
Stir the mussels into the hot marinade.
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7
Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes.
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8
Take care not to overcook them or they will be tough.
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9
Leave them to cool in the cooking liquid.
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10
Transfer the mussels to a bowl, with the marinade, discarding any that have not opened.
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11
Discard the chile pepper.
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12
Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid.
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13
Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
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14
Alternative: Serve the mussels at once, while still piping hot.
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15
Discard the chile pepper, or the bag of seasonings if used, and taste the broth.
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16
If you find it too spicy, stir in some cream.
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17
Serve the mussels with plenty of bread.
