Pasta with Clams and Mussels
The delicious juice that clams and mussels release as they cook is as good as their meat. In order...
Peppered Mussels
Freshly ground black pepper and mussels go together amazingly well, and this dish is also wonderfully easy to prepare. When southern Italians eat mussels, they're often served like this.
| Ingredients (4 servings) | ||
|---|---|---|
| olive oil | ||
| 4 | shallots, finely chopped | |
| 2 | garlic cloves, finely sliced | |
| black pepper, freshly ground | ||
| 1 | kg | mussels, cleaned and de-bearded |
| juice of 1 lemon | ||
| parsley, chopped | ||
| lemon wedges and white bread, to serve | ||
| 175 | ml | dry white wine |
Preparation
- Heat the olive oil in a large, wide pan with a lid. Sauté the shallots, garlic and lots of freshly ground pepper in it, without letting the garlic take colour.
- Add the white wine, bring to the boil and cook, stirring occasionally, until the liquid is reduced by about half.
- Add the mussels to the pan and cook over a high heat with the lid on, shaking regularly, until the mussels have opened as much as possible, about 5 minutes. Remove and discard any mussels that have not opened.
- Transfer the mussels and their cooking liquid to a large serving bowl. Season with lemon juice and more freshly ground black pepper, sprinkle with parsley and serve with plenty of white bread and lemon wedges.
