Heat the oil in a heavy-based saucepan and add the garlic.
Cook over low heat until garlic begins to colour, then add the mussels, chilli, nutmeg and wine. Keep over low heat, shaking pan occasionally, for about 5 minutes until the shells have opened. Discard any unopened shells.
Tumble the mussels and sauce into a bowl, top with parsley and a squeeze of lemon juice.
Serve with crusty bread for mopping up the juices.