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Impepata di cozze (Peppered mussels)
The recipe for impepata di cozze (peppered mussels) involves opening the mussels in a pot over high heat, then seasoning everything generously with black pepper. Nothing else, apart from the right amount of salt, goes into the preparation, so that the intense flavour of the sea that results can be even more satisfying to the palate. Despite the simplicity of the preparation, impepata di cozze requires particular care in choosing the ingredients, especially the mussels, which must be extremely fresh. When cooking, you need to check that the mussels are tightly closed and that, once opened, they are all usable. Once ready, impepata di cozze can be served hot, as an intense and tasty starter, accompanied by toasted bread and a glass of white wine, or as a seafood main course.
INGREDIENTS
- 1.5 kg of mussels
- black pepper
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If present, also pull away the little "beard" that sticks out from the shell (and keeps the mussels anchored to the rock), known as the byssus. Once cleaned and rinsed this way, they are ready for cooking.
Cozze (mussels), but also muscoli, peoci or mitili — regional Italian names for mussels.
HOW TO PREPARE: IMPEPATA DI COZZE
1To make impepata di cozze, clean the mussels thoroughly and wash them under running water. Then transfer them to a fairly large pan set over high heat, and cover with a lid. When the shells begin to open, sprinkle with black pepper, strictly freshly ground, and shake the pot holding it by the handles so the pepper spreads evenly. When all the mussels have opened, turn off the heat immediately. 
2Transfer the impepata di cozze to a serving dish and serve immediately.
Posted in:
Neapolitan food
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