An incredibly simple method for preparing mussels that highlights the pure flavour of the freshest possible seafood. Watch the NEW videorecipe here: https://www.youtube.com/watch?v=S9P7m1SAnNY
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Hi everyone, I’m Sonia and welcome to the GialloZafferano kitchen. Today we’ll be preparing a recipe from traditional Neapolitan cuisine — Mussels Impepata. Let’s see what we’ll need:
• 4 and ½ pounds of mussels
• 3 cloves of garlic
• ½ cup of extra virgin olive oil
• A generous amount of ground pepper
Let’s prepare our mussels.
The first thing to do is to clean the mussels well. Scrub them well, remove the beard, and rinse well under running water. Now, in a large pot, add the oil, the cloves of garlic peeled and cut in half, and when the garlic is just golden, it’s time to add the mussels. Now, cover tightly with a lid until all of the mussels have opened.
The mussels have opened. Now there’s nothing left except to add a very generous amount of ground black pepper, which is where the “impepata” gets its name, and shake the pot to distribute the pepper over the mussels. We’re ready to serve our mussels.
Our piping hot mussels impepata are ready. From Sonia and GialloZafferano, bye and see you next time!