Impepata di Cozze
Impepata di Cozze
Mussels with Black Pepper
A classic of Procida and Ischia in the Bay of Naples, this brothy black-pepper-spiked dish is a satisfying starter when served on its own and can even be a heartier meal if served over a thick piece of toasted bread rubbed with garlic and drizzled with olive oil. To best re-create the Naples Bay version, hold out for big, plump mussels and take care to cook them just until their flesh is cooked, not rubbery.
Ingredients (6)
Ingredients (6)
Instructions
Heat the olive oil (2 Tbsp) in a large pan over low heat. When the oil begins to shimmer, add the garlic (2 cloves) and cook until it just takes color, about 3 minutes.
Add the mussels (2 lb) and the wine (1 cup), increase the heat to high, and cook, uncovered, just until the mussels open, 3 to 4 minutes.
Shake the pan occasionally to coax the mussels open.
Discard any mussels that haven’t opened after 4 minutes and remove the pot from the heat.
Season with a good 10 turns of pepper.
Zest the lemon (1) over the mussels, then halve and squeeze over the juice.
Serve directly from the pot.
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