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Impepata di Cozze (Neapolitan Peppered Mussels)

Neapolitan impepata di cozze: fresh mussels opened over high heat with garlic and olive oil, then finished with plenty of black pepper and parsley.
Recipe Impepata di Cozze (Neapolitan Peppered Mussels)
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Impepata di Cozze – known in Naples as ‘mpepata e cozze or pepata di cozze – is the quickest traditional Neapolitan recipe for enjoying fresh mussels with a bold, peppery flavor. In less than 30 minutes, with just a few ingredients and the warm aroma of black pepper, you can bring to the table a quick, gluten-free seafood main course that is perfect for a summer dinner.

Before you turn on the stove, choose mussels that are tightly closed, remove the beards and let them purge in salted water: this simple step gives you a safe, flavorful dish. Mussels are rich in lean protein, iron, zinc and vitamin B12, so they make a great centerpiece for a balanced, tasty diet.

If you want to turn Impepata di Cozze into a complete seafood menu, start with crispy Breaded Baked Mussels as an appetizer, continue with a plate of Linguine allo Scoglio loaded with seafood, and finish with this steaming peppered mussel dish. For a change, also try fragrant Mussels Marinara, spicy Taranto-Style Mussels or the time-honored Rice, Potato and Mussel Bake, perfect as a first course.

Now all you have to do is put on your apron, open the mussels over high heat, and add plenty of freshly ground pepper and a drizzle of extra virgin olive oil. Serve right away with warm crostini and a glass of Falanghina white wine: try our Impepata di Cozze and enjoy the authentic taste of the Mediterranean.

Ingredients for 4 people

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Method

  1. To make impepata di cozze, start by cleaning the mussels. First, discard any with broken or already open shells. Then rinse them under running water and pull off the beards with your hands (or a small knife). If some shells are dirty, you can clean them with a kitchen scouring pad or a sharp small knife. Fill a large bowl with cold water, add the mussels and let them rest in the refrigerator for about an hour.
  2. In a large pot, sauté the garlic clove in a drizzle of oil for a couple of minutes. Meanwhile, drain the mussels, then pour them into the pot and cover with a lid, remembering to shake the pot from time to time to toss them. Cook until they have all opened. In the meantime, chop the parsley.
  3. When the mussels are ready, turn off the heat and season generously with pepper. Add the chopped parsley too, cover with the lid and shake the pot to distribute the flavors evenly. Plate the impepata di cozze and serve immediately. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can deglaze your impepata di cozze with some white wine during cooking. Or, if you prefer, you can also add some cherry tomatoes.

Tips

We recommend serving impepata di cozze with slices of toasted bread or with freselle (crunchy twice-baked bread rings from southern Italy). We also suggest serving lemon slices for any guests who like to use lemon on seafood.

Storage

Impepata di cozze is a dish to enjoy right away, so we do not recommend storing it.

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