Thursday, February 29 2024

Impepata di cozze, or “a ‘mpepata e cozze,” as it is called in Naples, is an inexpensive and quick-to-make Neapolitan dish.

These are fresh mussels that are cooked in a pot with the entire shell on and, finally, seasoned with a generous sprinkling of pepper.


They can be served as an appetizer as well as a tasty main course of a seafood-based dinner.

Impepata di cozze originated as a dish of the less affluent sections of the population in Campania, but also throughout southern Italy.

The first to ennoble them was Frederick I of Bourbon. Later, Salerno chef Vincenzo Corrado included this dish in his “Cuoco Galante,” a 1773 cookbook containing all the must-have dishes on the tables of aristocrats.

 

 

SERVINGS:4

INGREDIENTS:

  • 4 lb of mussels
  • a generous amount of black pepper
  • parsley to taste
  • lemon to taste

 

 

METHOD

Start by cleaning the mussels: remove any broken mussels, rinse them under running water, remove the byssus (if present) and remove any encrustations from the shell with a steel straw or the tip of a knife.

Now cook them in a pan with the top on high heat until the seafood has opened.

Discard the remaining closed mussels.

Then add a very generous dose of pepper and mix well.

If you like, pour in chopped parsley and serve with a lemon wedge.

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