Impepata di cozze

Impepata di cozze is a classic Neapolitan dish greatly appreciated for its sea flavor and easy preparation. Here’s the recipe:

Ingredients

• 1 kg of mussels
• 1 clove of garlic
• Black pepper to taste
• Chopped fresh parsley to taste
• Extra virgin olive oil
• 1 lemon (optional)

Preparation

1. First, thoroughly clean the mussels by removing any impurities and the byssus, the clump of fibers the mussel uses to anchor itself to rocky substrates.
2. In a wide pan, lightly fry a clove of garlic with a drizzle of extra virgin olive oil. Once golden, you can remove it or leave it according to taste.
3. Add the mussels to the pan, cover with a lid, and cook over medium-high heat until they have all opened, which usually takes about 5-7 minutes.
4. During cooking, occasionally shake the pan to help the mussels open evenly.
5. Once open, sprinkle with plenty of freshly ground black pepper, and if you like, add some chopped fresh parsley.
6. Serve the mussels hot, with their sauce, and if desired, with lemon wedges to squeeze to taste.

Remember that mussels not opened after cooking should be discarded, as they may not be edible.

Curiosity

Impepata di cozze has ancient origins and over the years has become one of the most representative dishes of Neapolitan cuisine, often served as an appetizer or main course. The name “impepata” comes from the generous use of black pepper, which enhances the flavor of the mussels.