Impepata di Cozze - Peppered Mussels

Today I am back with a recipe for my Regional Italian dish series!  I am taking you all to Campania and Naples with a delicious and very easy to make dish: Peppered Mussels.  All you need, besides mussels, are garlic, good quality extra virgin olive oil, parsley and… pepper.  The more pepper the better.  This is one of my husband’s favourite dishes and it is best served with toasted crusty bread.  As with all simple dishes, you really need to pay attention to the ingredients, as they have to be of very good quality to obtain an amazing dish!  Trust me, if you like mussels, you will love this recipe!  Enjoy!

Impepata di Cozze - Peppered Mussels

Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 kg – 2.2 lbs. mussels, cleaned and cozze messe in acqua e sale
  • 2 garlic cloves, crushed
  • 6 tbsp extra virgin olive oil
  • 1 tbsp parsley, chopped
  • 1 tsp (or more) pepper
  • Salt to taste
  • Toasted bread to serve
  1. Put the mussels in a bowl filled with salty water and keep them there for a couple of hours to get rid of any residual sand.
  2. Put the extra virgin olive oil and crushed garlic cloves in a big pot and heat them up for 30 seconds.
  3. Add the drained mussels and increase the fire. Let the mussels open by shaking the pot every now and then.
  4. When ready, add the ground pepper and chopped parsley and mix.
  5. Serve with some toasted bread.

Impepata di Cozze - Peppered Mussels

Impepata di Cozze - Peppered Mussels

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  1. Carol says

    We were visiting family in Naples this last September and my
    cousins made these mussels. I was so impressed with how simple
    this recipe was and they were so good.
    Thanks so much for recipe, never got to write it down and now I
    will absolutely try it.
    Warmly, Carol from Chicago


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