1. Heat oil in a large stockpot over medium-high heat. Add garlic; sauté 3 minutes. Add water and wine; bring to a boil. Add mussels; cover and cook over medium-high heat 6 minutes or until shells open, stirring well after 3 minutes. Remove from heat; discard any unopened shells. Sprinkle with pepper and cilantro.
2. Remove mussels with a slotted spoon, and arrange in each of 8 shallow bowls.
carbo rating: 9