Steamed mussels with pepper (Impepata di cozze, region Campania)

This is a traditional dish from Naples and can be consumed both as a starter or as main dish of fish.

It has long been considered a poor dish, unworthy of being considered part of the traditional Italian cuisine. In recent times it has been reassessed and is highly appreciated.

According to traditional beliefs, mussels are tastier if eaten during months without an “R” (gennaio, maggio, giugno, luglio agosto, that is January, May, June, July, August).

For a starter reduce the following ingredients by half.

Ingredients (4 servings)

4 kg mussels (1 kg per person)

3/4 cloves of garlic

parsley

half a glass of extra-virgin olive oil

pepper

Preparation

Clean the mussel shells very well under tap water by scrubbing and debearding them. Discard any open mussels or those that have broken shells or  don't close when tapped.

Heat some oil and garlic in a large pot and cover with a lid. Shake the casserole occasionally to allow the seasoning to mix well. Cook for few minutes over high heat until the mussels have opened. Do not overcook the mussels, as they become tasteless and rubbery.

When the mussels are nearly cooked add the pepper and the parsley.

Discard the mussels which haven’t opened and serve immediately.