TABELIAAUTHENTIC RECIPE
Impepata di CozzePeppered Mussels
One of Naples’ simplest and best-loved seafood dishes. Mussels are rapidly steamed open in a covered pot over high heat, then their fragrant juices are generously seasoned with black pepper. More than a dish, it is an experience of tasting the sea.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- Fresh mussels in their shellsPull off the beards and scrub the shells thoroughly. Discard any that do not open.1.5 kg
- Black pepper, freshly coarsely groundThe star of this dish. Be generous.3 g (a little over 1 tsp)
- Lemon1 lemon
- Flat-leaf parsleyFinely chopped.1 bunch
Method
Clean the mussels
- 1 Scrub the mussels with a brush and pull off the beards.
- 2 Discard any with open or cracked shells.
- 3 Finely chop the parsley.
Caution
Do not use mussels with open or cracked shells.
Prepare the pot
- 1 Place a large, deep stainless-steel or aluminum pot with a lid on the stove.
- 2 Keep the lid close at hand.
Ready when
Proceed when you can cover the pot immediately after adding the mussels.
Caution
A Teflon-coated pot is not recommended because it is vulnerable to high dry heat and abrasion from shells.
Tips
Local recipes open the mussels rapidly in a large covered pot or deep saucepan.
Steam the mussels
- 1 Add all the drained mussels to the pot, cover, then place over high heat and steam for 4–5 minutes.
- 2 Shake the pot once during cooking.
Ready when
They are ready when the mussels release their juices, steam rises and nearly all the shells have opened.
Caution
Discard mussels that do not open.
Finish and serve
- 1 Season generously all over with black pepper.
- 2 Scatter with parsley and serve in deep plates with all the juices.
- 3 Accompany with lemon.
About this dish
Along the Bay of Naples, plump mussels fill the markets from spring to early summer. Impepata di cozze is an appetizer long enjoyed in Campania’s port towns, brought to the table in its hot pot in homes and seaside trattorias.
Its name comes from pepe, meaning pepper. Rather than layering rich sauces, it became established as a rustic traditional dish that conveys the seaside through fresh mussels and pepper alone.
In Naples today it remains a classic served with bread and lemon, with every drop of juice enjoyed. Though quickly eaten, it endures as a dish for sharing seasonal shellfish with family and guests.
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