Friday, October 14, 2011

Peppered Mussels (Impepata di cozze)

Today I want to propose you a very simple recipie with mussels. Here in Northern Europe we can easily find mussels in almost every time of the year, they are good, poor of fats and easy to cook... just be sure to get them fresh, if they are alive they should be opened after few minutes of cooking. If a mussel is still closed or semi closed after cooking it means that it not good, don't eat it!! You can serve these mussels as starter for a fish dinner. To prepare the Traditional "Impepata" from Naples you shouldn't use chili, parsley wine and tomatoes, but only garlic, water and pepper, and serve it with lemon quarters. I prefer this version (from my native Region, Abruzzi ;) because the taste is much better. My "Impepata" is a little spicy bacause of  the chili. You can discart the chili if you don't like it but "pepper" is a must in this dish, the name says it: Impepata in Italian means "full of pepper". 
This recipie is so simple that deserves the "quick and easy" label.

Serving 4

1 Kg Washed and cleaned fresh mussels with shell.
2 cherry tomatoes
1 Bunch of fresh parsley
2 Garlic cloves
1 Fresh red chili
1 Cup of dry white wine
1 Tbs Ground Black pepper
Salt to taste

Wash the mussels and make sure that the shells are clean and shiny. Drain in a colander. Finely cut the parsley, garlic, chili and the tomatoes in small cubes.

In a deep pot add oil, finely cut garlic and chili keep on medium high heat.

When the garlic turns gold add the mussels stir and add the wine, cover with a pot lid, let it cook until the mussels open the shell.

Add the pepper, the tomato cubes and half of the parsley. Stir well, cover and cook for 2- 3 minutes. After 3 minutes the mussels are ready, stir them well and taste for salt.

Place the mussels in a large serving plate together with the cooking sauce, sprinkle the remaining parsley on the top. Serve warm. Buon Appetito!

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