From the Neapolitan tradition, mussels impepata! It can be served both as a tasty appetizer and a delectable second course, during a seafood meal. It’s a super easy dish to cook!
Before starting I’ll give you a couple of tips in case you’ve never cleaned up mussels. Don’t worry: It’s easier than it seems!
- 1kg scrubbed and debearded whole shell mussels
- 1 garlic clove
- dry white wine, half a cup (about 150 ml)
- black pepper, better if freshly ground
- the juice of half a lemon
- fresh parsley, a small bunch
- extra virgin olive oil
prep. 15′ cooking 10′
First of all you have to select the mussels by discarding the open ones. Usually farm-raised mussels don’t need to be individually scrubbed but I recommend to follow this procedure anyway.
Put the mussels in a colander in the sink and run them under cold scrubbing any muddy spot with an abrasive sponge.
Now let’s debeard! Grasp the beard of each mussel between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell. Pull firmly until it comes out and discard.
Once you’ve finished, rinse again. Well done! Now you can go ahead.
Take a large pan. Finely chop a peeled garlic clove. Fry it for 1 minute in 5 tbsp of extravirgin olive oil.
Now place the mussels into the pan. Turn up the heat and sprinkle with a generous amount of freshly-ground black pepper as soon as shells start to open (you don’t need to add salt. Mussels are salty enough as they are!).
Pour half cup of dry white wine and wait 1-2 minutes until reduced.
Now juice half a lemon over the mussels and stir. Your impepata is almost ready!
Turn off the heat. Sprinkle with fresh chopped parsley before serving.