Peppered mussels ( impepata di cozze )

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Published Feb 11, 2015

Here’s the brand new videorecipe for mussel impepata (peppered mussels), a traditional Neapolitan dish, as tasty as it is easy to make! Find this and many more recipes with pictures on the English version of the Giallozafferano App
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Here’s how to clean mussels: firstly remove the byssus, or beard, here it is, you can pull it out with your fingers; then scrub with a clean pot scourer to remove any grit, in this way. Then scrape away any barnacles on the shells using the back of a knife. Once cleaned, the mussels can be stored in the fridge for up to 8-10 hours, immersed in cold water or covered with a damp cloth.
We’ll serve the peppered mussels with toasted bread to mop up the sauce: so cut a loaf of Italian bread into slices. Place the bread slices on a baking tray, lined with parchment paper, and bake in a preheated oven at 390°F (200°C) until golden brown.
To prepare the impepata, pour a little olive oil into a large saucepan and add a clove of garlic: you can use it whole or crushed or cut it in half, as you prefer. Sauté for just one minute, until light brown. Add the mussels, cover immediately with a lid… and cook until they open.
That’s it, they are done: turn off the heat and sprinkle with plenty of freshly ground pepper and chopped parsley. Cover with the lid and shake the pan, allow the flavours to blend for a few minutes, meanwhile remove the toasted bread from the oven. And while I’m plating up the peppered mussels, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
- 4 ½ lbs (2 kg) of mussels
- 1 clove of garlic
- a few sprigs of parsley
- a little extra virgin olive oil
- a generous amount of black pepper
For the toasted bread
- 8 slices of Italian bread

Category: Food

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Peppered mussels ( impepata di cozze ) - Italian recipe

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