Impepata di Cozze (Italian Peppered Mussels)
Impepata di Cozze is a quick and flavorful dish made with just a few ingredients: fresh mussels, black pepper, lemon, and sometimes a splash of wine. It’s simple, rustic, and bursting with Mediterranean flavors.
Servings: 2 people
Calories: 392kcal
Ingredients
- 2 lbs Fresh Mussels scrubbed and debearded
- 2 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic lightly crushed orthinly sliced
- ½ cup Dry White Wine (optional)
- 1 teaspoon Freshly Ground Black Pepper or more, to taste
- 1 Lemon cut into wedges
- Salt only if necessary (taste the broth first, as mussels release natural saltiness)
- Parsley
Instructions
- Place the mussels in a large bowl with cold, lightly salted water for about 20–30 minutes to expel any sand or grit. Drain and rinse well.
- In a large, wide pan or pot, heat the olive oil over medium heat and add the garlic cloves and freshly ground pepper. Cook for about 1 minute until fragrant, being careful not to burn.
- Add the mussels to the pan along with the white wine (if using). Cover with a lid and cook for 5–7 minutes, shaking the pan occasionally, until all the mussels have opened.
- Remove from the heat and discard any mussels that did not open. Sprinkle generously with fresh parsley.
- Transfer the mussels to serving bowls, pour over the cooking juices, and serve with lemon wedges and crusty bread.
Notes
- Mussels release their own salty liquid when cooking, so always taste the broth before adding any extra salt (I usually never need to add more).
- The dish is best enjoyed immediately while hot and fresh.
- If you prefer a stronger pepper flavor, grind extra black pepper over the mussels right before serving.
Nutrition
Calories: 392kcal | Carbohydrates: 16g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 65mg | Sodium: 666mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 48mg | Calcium: 85mg | Iron: 10mg
