Heat up the extra-virgin olive oil in a large pot with a lid. Add the dry chili peppers and garlic.
Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
Remove any mussels that have not opened, as well as the garlic cloves.
Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for!
Discard any raw mussels that are not closed tight which indicates that they are alive; or when cooked do not open.
Recipe courtesy of David Rocco