Impepata di Cozze
How to make a traditional Neapolitan dish: Impepata di Cozze - Peppered Mussels!
– 2.2 lbs. mussels
cleaned and kept in salty water
extra virgin olive oil
or more pepper
Salt to taste
Toasted bread to serve
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.
Put the extra virgin olive oil and crushed garlic cloves in a big pot and heat them up for 30 seconds.
Add the drained mussels and increase the fire. Let the mussels open by shaking the pot every now and then.
When ready, add the ground pepper and chopped parsley and mix.
Serve with some toasted bread.