“Pepata di Cozze” – Steamed mussels in white wine and black pepper
- mammalina3
- 6 days ago
- 2 min read
Looking for a taste of the sea with minimal effort and maximum flavour?
“Pepata di Cozze” is a classic Italian dish that lets fresh mussels shine, gently steamed with garlic, white wine, black pepper and finished with fresh parsley and lemon.
It’s the perfect dish for summer – but honestly, it’s just as irresistible any time of year.
Simple, elegant, and made to be enjoyed with a glass of chilled white wine and plenty of crusty bread.
Ingredients (serves 4–6)
1kg fresh mussels, cleaned (see tip below)
4–5 tbsp extra virgin olive oil
3 garlic cloves, bashed
1 glass dry white wine
A generous handful of fresh parsley, finely chopped
1 lemon, cut into wedges (for serving)
Freshly ground black pepper
How to clean mussels
Rinse the mussels thoroughly under cold running water, scrubbing the shells if needed. Remove and discard any beards. Discard any mussels that are broken or that don’t close when tapped.
Method
In a large, deep frying pan with a lid, heat the olive oil over medium heat.
Add the garlic and sauté gently, stirring occasionally, until lightly golden (about 1–2 minutes).
Increase the heat to high and add the cleaned mussels. Give everything a quick stir, then cover with a lid.
As the mussels begin to open, pour in the white wine. Stir again, cover, and allow them to steam for around 5 minutes or until all the mussels have opened.
Discard any mussels that remain closed.
Finish with a generous grinding of black pepper, chopped parsley, and a good squeeze of lemon juice.
Serve immediately with crusty bread to soak up all those delicious juices – and don’t forget a cold glass of white wine! Buon Appetito!
