Cook cleaned, closed mussels in white wine for 5 min until the shell opens.
Heat oil in a saucepan, stir-fry chopped peperoncino, garlic, onion and half the parsley. Discard unopened mussels, pour the broth through a fine sieve into the saucepan and cook everything together until half done.
Make spaghetti. Remove half of the mussels from their shells, warm them all up in the sauce. Mix in the butter, season strongly with the juice of one lemon, salt and freshly ground pepper, then add the remaining parsley.
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