Peppered mussels

Peppered mussels

Impepata di cozze

By
From
The Amalfi Coast
Serves
6 as a starter
Photographer
Helen Cathcart

Our friend Rino runs Il Pirata, a restaurant perched on the edge of a rock cliff with the beautiful sea below. We loved eating there. While sipping chilled Falanghina we pinched out plump juicy mussels from their shells and watched the staff cast luminous flies into the water to catch fish at the end of the evening service.

Ingredients

Quantity Ingredient
1kg mussels, cleaned and debearded
1/2 teaspoon freshly ground black pepper
50ml water
1 lemon, juiced, plus 1 lemon cut into slices, to serve
parsley, to garnish

Method

  1. Put the mussels in a large frying pan with the black pepper. Place over a medium heat and add water. Cover and cook, shaking the pan frequently. When the last mussel opens add the lemon juice and serve with the lemon slices. Discard any unopened shells.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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