Peppered mussels ( impepata di cozze ) - Italian recipe

Recipes / Italian Recipes
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 11 Feb 2015   
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub 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 http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** 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
 

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