Entree: Italy – Campania / Naples – Impepata di Cozze (Steamed mussels tossed with garlic, abundant cracked black pepper, parsley, olive oil and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) fresh mussels, scrubbed and debearded
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves (about 0.42 oz (12 g)) garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) coarsely cracked black pepper, plus more for finishing
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 1 lemon, juiced, plus wedges for serving
- Kosher salt to taste
- Crusty bread for serving

Show original ingredient measurements

- 2 lb (900 g) fresh mussels, scrubbed and debearded
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves (about 12 g) garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) coarsely cracked black pepper, plus more for finishing
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 1 lemon, juiced, plus wedges for serving
- Kosher salt to taste
- Crusty bread for serving

Instructions

1. Rinse and inspect mussels, discarding any that do not close when tapped. Set aside.
2. Heat the olive oil in a large wide pot over medium heat. Add the sliced garlic and cook until fragrant and just beginning to color, about 1 minute.
3. Add the cracked black pepper and stir for 10–15 seconds to bloom the spice, then pour in the white wine and bring to a simmer.
4. Increase heat to high, add the mussels, cover the pot tightly and steam for 4–6 minutes, shaking the pan occasionally, until most mussels have opened.
5. Remove the lid, stir in the chopped parsley and lemon juice, season with salt to taste, and give a final grind of black pepper.
6. Transfer to a warm serving bowl, discard any unopened mussels, garnish with lemon wedges and serve immediately with crusty bread to mop up the broth.