Name: Mussels in Black Pepper and White Wine Sauce (Impepata di Cozze)
Prep time: 10 min
Cook time: 10 min
Yield: 4 people
Ingredients: 4 lbs mussels (scrubbed); 2 1/2 tablespoons Extra-virgin olive oil (or more if needed); 3/4 cup white wine (or more if needed); 1 clove garlic (whole); 3/4 cup Italian parsley (finely minced); Sea salt (to taste); ground black pepper (lots)

Mussels in Black Pepper and White Wine Sauce (Impepata di Cozze)

Another quick and tasty dinner that will make you travel to Il Bel Paese. Mussels, Black Pepper, White Wine. Add garlic, Italian parsley, and extra virgin olive oil: you'll have the Amalfi Coast in your kitchen and a great dinner in only 20 minutes. It's one of my favorite dishes, healthy, and low-calorie.

Servings	Prep Time
4people	10minutes

Cook Time

10minutes

Servings	Prep Time
4people	10minutes

Cook Time

10minutes

Ingredients

4lbs musselsscrubbed
2 1/2tablespoons Extra-virgin olive oilor more if needed
3/4cup white wineor more if needed
1clove garlicwhole
3/4cup Italian parsleyfinely minced
Sea saltto taste
ground black pepperlots

Instructions

In a large stock pot, sauté garlic in the olive oil. After a few minutes, add white wine and let alcohol evaporate.
Add the mussels and cook, covered, until they open. Never stir mussels, but shake the pot instead.
After 5-6 minutes the mussels should be open. Add a pinch or two of salt, and sprinkle with parsley and lots, lots of black pepper.
Serve immediately with crostini bread (ciabatta bread or paesano are ideal) that you have baked in the oven with a drizzle of olive oil. (See notes).
Discard the mussels that have not opened.

Recipe Notes

For the crostini: Slice bread and lightly brush it with extra-virgin olive oil and fresh thyme (finely minced). Broil until golden, and dip into the mussels whine sauce.