Clean the mussels very thoroughly (under running water with a stiff brush), throw away all the mussels that remain open and do not close when you gently knock on the shell!
Melt the orange jam over medium heat in a 4 liter saucepan with a tightly fitting lid. Add the garlic and mussels, season with salt (be careful, the mussels are naturally salty) and pepper. Stir vigorously, put the lid on tightly and cook over high heat for 8 to 10 minutes (shake the pot several times without lifting the lid so that the jam does not stick to the bottom of the pot and burn) until the mussels have opened. Remove any mussels that have not opened. The jam boils down to a thick glaze that wraps itself nicely around the mussels.
Serve with a baguette. Sometimes I add chopped parsley before serving.
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