Peppered Mussels

Peppered Mussels






The 'de peppered mussels is a dish of Neapolitan origin, very pleasing to Bari as lovers of mussels, is very simple to prepare and at the same time is one of the most delicious and welcome, thanks to its versatility: it can in fact be served both as an appetizer and as a second fish     

Ingredients

• 2 kg. mussels
• 3-4 cloves garlic
• 1/2 cup extra virgin olive oil
• chopped parsley
• pepper to taste
• salt to taste

Instructions

1. The first thing to do, and even the dullest, is clean and well scrape the shells of mussels and remove the byssus (beard coming out of the shell).
2. Once you clean the mussels, heat the oil in a pan with the garlic and once browned, add the mussels.
3. Cover the pan with a lid and cook for 8-10 minutes over high heat until the mussels are open.
4. At the end of cooking, add plenty of freshly ground black pepper and chopped parsley.
5. Shake a little the pot with the lid tightly closed in order to allow the pepper and the sauce of mussels spread for good.
6. Serve hot mussels accompanied by a slice of good bread