Name: Impepata di Cozze (Peppered Mussels)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: ground black pepper; wedges of lemon and slices of toasted, crusty Italian bread, to serve; 2 garlic cloves, lightly crushed; 1 kg/2 ¼ lb fresh mussels, cleaned; 60 ml/4 tbsp extra virgin olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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.

Ingredients

60 ml/4 tbsp extra virgin olive oil
2 garlic cloves, lightly crushed

Method

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.