Impepata di Cozze

Peppered Mussels


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This traditional way of serving mussels - bathed in garlic and olive oil - is from Naples. It is easy to prepare and very tasty, whether as an appetizer or main course. In the past, mussels were consumed only in the poorer south, but today they are celebrated as an important part of the menu.


  • 60 ml/4 tbsp extra virgin olive oil
  • 2 garlic cloves, lightly crushed
  • 1 kg/2 ¼ lb fresh mussels, cleaned
  • ground black pepper
  • wedges of lemon and slices of toasted, crusty Italian bread, to serve


  1. Heat the oil and garlic in a large pan until hot and sizzling, then add the mussels and cover with a lid. Cook for 8 minutes, or until the mussels open. Shake the pan regularly during cooking. Discard any mussels that remain closed.

  2. Take the pan off the heat and grind plenty of black pepper over the mussels (it should be obviously visible).

  3. Serve the mussels with lemon wedges and toasted crusty bread.