Heat the oil in a large stock pot over medium heat. Add the garlic and cook for 30 seconds. Add the lemon zest, juice, and wine. Bring to a boil. Add the mussels and cover the pot. Boil, stirring occasionally, for 4-5 minutes or until the shells have opened. Discard any mussels that did not open. Stir in the parsley. Season to taste with salt and pepper and serve.