Place clean mussels in a large saucepan then cover with a lid and boil for 5 to 10 minutes or until the mussels open. Turn off the heat, discard any mussels that did not open. Remove the shells and keep the mussels warm.
Pass the cooking liquid through a fine sieve then you will need about 1.2 litres to cook the risotto. Add fish stock or salted water if you do not have enough cooking liquid from the mussels. Transfer to a saucepan and keep warm over low heat.
Heat oil in a frying pan over medium-low heat then cook garlic cloves until golden in colour, about 1 or 2 minutes. Remove garlic and discard.
Add half of the mussels, stirring to coat them in the oil and cook for 1 or 2 minutes. Add rice, allow to toast for a few minutes, until rice becomes translucent and has absorbed the oil.
Turn up the heat, pour in the wine then simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the cooking liquid/stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed.
Add the remaining mussels and the chilli about 5 minutes before the end of cooking. The rice will take about 18 to 20 minutes to fully cook.
Remove from heat then let stand for a few minutes before garnishing with fresh parsley to serve!