Mussels are in season again. This recipe is so simple that it is hardly worth calling a recipe, but it sure is a delicious way of preparing mussels and so I’m sharing it with you anyway. It was Alice of the blog A life moment who pointed out the existence of this recipe to me when we were talking about seafood pasta. Impepata di Cozze is a typical dish from the city of Naples. It basically means mussels with pepper, and that is why I made it with two kinds of pepper: both freshly ground black pepper and fresh red chile pepper. White wine, parsley, garlic, and olive oil are all the other ingredients you need for this very tasty dish. Thanks, Alice!
500 grams (1.1 lbs) of mussels, cleaned
1 fresh red chile pepper
freshly ground black pepper
1 garlic clove
fresh flat leaf parsley
60 ml (1/4 cup) dry white wine
2 Tbsp extra virgin olive oil
lemon wedge for serving
Since this is a dish from Napoli, a wine from Campania is most appropriate. Although Greco di Tufo and Fiano di Avellino would also work, a Falanghina is best with the pepper.
Have you ever cooked radishes? It gives them a milder flavor that is quite nice. Did you know that you can also eat the radish greens? I used both in this radishes risotto, served with pancetta-wrapped monkfish.