Peppered mussels are a typical dish of Neapolitan cuisine, simple and flavorful. The mussels are cooked with plenty of black pepper, which gives a strong, spicy taste. Chopped parsley is added at the end of cooking to bring freshness to the dish. Preparation is quick and the result is a tasty main course that will win over all seafood lovers.
Wash the mussels and place them over heat in a pan with plenty of pepper
and let them open over high heat
As soon as they open, sprinkle them with chopped parsley
Remove from heat and serve immediately
Wines to accompany: Lison-Pramaggiore Tocai Italico DOC Verdicchio Di Matelica DOC Ischia Bianco DOC
Large pan with lid
Store in the refrigerator for up to 2 days
The mussels must be fresh to ensure the success of the recipe
Italy, Campania
| Energy (kcal) | 84 |
| Carbohydrates (g) | 3.4 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 2.7 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 11.7 |
| Sale (g) | 0.29 |
