Peppered mussels are a tasty seafood main course typical of Lazio. The mussels are cooked together with tomatoes, celery, carrot and aromatics to create a flavorful seafood broth. It is served hot, accompanied by rustic bread to best enjoy the sauce with a pinch of black pepper.
Clean and scrape the mussels to remove encrustations under running water, placing them in a container
When you have finished, fill it with clean water and, using a wooden spoon, agitate the mussels in the container for a few minutes; then discard the water and repeat the operation
Let them drain
Boil the tomatoes in plenty of salted water, drain them and peel them
Cut them into small pieces and set aside
Clean and trim all the vegetables, the garlic and the onion
Make a medium-fine chop and add it to a pan where you have heated the oil
Let them soften over low heat
Now pour the mussels into the pan, covering immediately
After a minute, stir the mussels and splash with the white wine
Cover with the lid and wait for all the mussels to open
Add the tomatoes and the whole chili pepper
Continue cooking, stirring often, for about 3 minutes
Meanwhile, toast the slices of bread in the oven
At the end of cooking, remove the chili pepper, transfer the mussels to a serving dish and sprinkle with chopped parsley and a generous grinding of black pepper
Garnish with the bread slices drizzled with a drizzle of extra-virgin olive oil
Recommended wine: a white such as Martina or a Rosato del Salento
Frying pan
Knife
Cutting board
Store the mussels in their cooking liquid, in the refrigerator, for up to 2 days.
Pepata di cozze is a typical recipe of Italian cuisine, originating from the Lazio region. It is a simple but flavorful dish, perfect for a summer lunch or dinner.
Italy, Lazio
| Energy (kcal) | 83.42 |
| Carbohydrates (g) | 7.22 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 1.78 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 8.3 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.22 |
