Neapolitan Peppered Mussels

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Impepata di Cozze is a famously simple Neapolitan dish where sweet, briny mussels are steamed with a generous amount of cracked black pepper, garlic, and dry white wine. The peppery, aromatic broth is the star, meant to be mopped up with plenty of crusty bread. It comes together in under 30 minutes and showcases the Italian philosophy of letting a few pristine ingredients shine.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 1 gSugar
• 28 gProtein
• 640 mgSodium
• 610 mgPotassium
• 95 mgCalcium
• 8 mgIron
• 18 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the mussels

• 2 kg (about 4.5 lb) fresh mussels, scrubbed and debearded
• 4 large garlic cloves, thinly sliced
• 1/3 cup (80 ml) extra-virgin olive oil
• 1 cup (240 ml) dry white wine, such as Falanghina or Pinot Grigio
• 1 tablespoon whole black peppercorns, coarsely crushed with the side of a knife
• 1 small red chili, thinly sliced (optional)
• 1 large handful flat-leaf parsley, stems and leaves finely chopped
• Flaky sea salt, to taste
• 1 lemon, cut into wedges, for serving
• Crusty bread, to serve

Directions

1. Prepare the mussels one hour ahead or just before cooking: discard any with cracked or broken shells, then scrub well under cold running water and pull off the fibrous beards. Tap any open mussels on the counter; if they do not close, discard them. Keep cleaned mussels in a bowl of cold water until ready to cook.
2. Heat the olive oil in a wide, deep pan or Dutch oven over medium heat. Add the sliced garlic and cook gently for 1 to 2 minutes until pale golden and fragrant, without letting it brown.
3. Add the coarsely crushed black peppercorns and the optional chili, and stir for about 30 seconds to toast the spices and release their aroma.
4. Pour in the white wine, increase the heat to medium-high, and bring to a lively simmer, scraping the bottom of the pan with a wooden spoon to lift any flavorful bits.
5. Tip in all the mussels in a single layer, cover the pan with a tight-fitting lid, and steam for 4 to 6 minutes, shaking the pan once halfway through, until every shell has opened wide.
6. Remove the lid, scatter the chopped parsley over the mussels, and toss gently. Taste the broth and add a small pinch of flaky sea salt only if needed, then give one final stir.
7. Discard any mussels that have refused to open. Transfer the opened mussels and their peppery broth to a wide serving bowl, slide in the lemon wedges, and bring to the table immediately.
8. Serve right away with thick slices of toasted bread for soaking up the broth, and offer a small empty bowl on the side for the empty shells.

Cook’s Notes

• Always source the freshest mussels you can: they should smell of clean sea water, never fishy, and all shells must be tightly closed before cooking or close when sharply tapped.
• Do not grind the black pepper finely; crush it coarsely with the bottom of a heavy pan or the side of a knife so you get bold, peppery bites that are the soul of the dish – this is where the name impepata (heavily peppered) comes from.
• Resist the urge to overcook the mussels. As soon as the shells open they are done; any longer and the meat turns rubbery and loses its sweet, delicate flavor.
• Save the peppery cooking liquid: it is liquid gold. Strain any leftover broth, swirl it through hot spaghetti the next day with a knob of butter for a brilliant quick pasta.
• For a more luxurious version, finish the cooked mussels with a small splash of cold, unsalted butter stirred in off the heat to create a silky, glossy pan sauce.

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