Pepper Mussels

Cozze Impepate

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1.6 kg/ lb mussels
  • 2 cloves garlic, finely chopped
  • 60 ml/2 fl oz extra-virgin olive oil
  • 1 generous glass dry white wine
  • fresh green peppercorns (approx. 1 tablespoon), lightly crushed
  • 2 tablespoons finely chopped parsley


    Clean the mussels; remove the beards and scrub well. Discard any that are damaged or broken.

    In a large pan fry the garlic in the olive oil, add the wine and reduce by four-fifths. Add the mussels and the peppercorns. Remove the pan from the heat as soon as the mussels are open.

    Serve the mussels with parsley sprinkled on top. A mixture of mussels and clams can be used for this dish. A concassé (small dice of fruit or vegetables) of lemon is also good scattered on top of the mussels.