Peppered mussels recipe of of 06-06-2013 [Updated on 07-02-2018]
Peppered mussels is one of the simplest Neapolitan recipes to prepare but loved by all mussel lovers, in summer it is a very popular dish at my house, and the other night I prepared it for the whole family accompanying it with croutons of hot bread. My dear, if you only knew what a messy period I am going through, I took charge of new projects that are literally crushing me, these days I sleep a few hours a night and during the day I don't even have time to eat, luckily I am here. my parents who are helping me in the afternoon with Elisa, otherwise I wouldn't know how to do it. I give myself as a deadline at the end of June to put a point and loosen my grip, otherwise I risk bursting ... sorry for the little outburst, I'll tell you everything as soon as possible, but for the moment I don't even have time to write 2 lines on the blog and publish the recipe and I really don't like this: / Basins and have a good day
How to make the mussel pepper
Clean the mussels by rinsing them under running water and rubbing them vigorously against each other to clean their shells.
Remove the fine linen and put them in a bowl with water
Heat the oil with the garlic in a pan
As soon as the garlic is golden brown, drain the mussels and pour them into the pan
Cover the pan with a lid and cook for a few minutes over high heat until the mussels have opened.
When cooked, add plenty of pepper and chopped parsley.
Shake the pot with the lid tightly closed in order to flavor everything.
Serve the peppered mussels hot accompanying it with croutons
Peppered with Neapolitan-style mussels
The Neapolitan-style mussels impepata is an easy and delicious dish that is made with few ingredients but its result is spectacular. Typical of Campania cuisine, very simple to make and perfect to bring to the table during a fish dinner.
Peppered mussels is a convivial and festive dish.
The only difficulty is cleaning the mussels that fishmongers often do on request, so get help! Try this recipe and if you love muscles as we love them, try this other recipe too: here's how to make them in a boat!
The recipes of the Chef's Test and It's always noon
Clean and scrape the shell of the mussels well and remove the byssus (the beard that comes out of the shell). Heat the oil with the garlic in a pan and add the mussels.
Cover the pan with a lid and cook for a few minutes over high heat until the mussels have opened. When cooked, add plenty of black pepper and the chopped parsley to taste.
Shake the pot with the lid tightly closed to allow the pepper and mussel sauce to spread well. Remove your pepperoni and mussels from the pan and serve hot! Curiosity about the dish: this is one of the tastiest and most appreciated dishes, thanks also to its versatility: it can, in fact, be served both as an appetizer and as a fish main course.
It seems, however, that the mussel pepper did not have the same success in the past, when it was consumed exclusively in the southern regions and was not considered a noteworthy dish. According to the Neapolitan popular tradition, mussels are better to eat in the months without "R", months in which they would be fuller and tastier.
Remember to always carefully clean the mussels in running water by pulling off the beard and then brushing the mussels if possible with a metal brush. If you want to add that I don't know that you can accompany your peppery with some nice slices of toasted homemade bread and lemon slices for those who love lemon on fish.
L'peppered with mussels is a recipe from tradition marinara Neapolitan. Very easy to make is a dish that can be served as second dish or starter and it must absolutely be shared, whether it is for a summer lunch in family or a dinner with friends.
A seafood appetizer of the Campania tradition, Neapolitan in particular, simple but irresistible. We are talking aboutpeppered with mussels. The recipe is very easy and quick: the mussels are opened in a pot over a high heat and seasoned with plenty black pepper. Stop. The taste of the sea they give off is exquisite.
Being such a simple dish, the secret to aexcellent success is, as always, the quality of the product. The mussels must be very fresh and they go clean carefully. First of all, the broken and open ones must be eliminated, a sign that the mollusk is dead. Then equip yourself with a small knife and scrape off all the encrustations from the shells, then rub them very well with a metal sponge or a brush, possibly under the light jet of running water.
If present, also remove the & quotbarbetta & quot; that comes out of the valve (and keeps the mussels anchored to the rock) the so-called byssus. Thus, well cleaned and rinsed, they are ready for cooking.
Mussels, but also muscles, peoci or mussels. They are very tasty, tender and easily digestible. With their yellow - orange color they are an inevitable ingredient in the great dishes of the maritime tradition: Risotto with seafood and Spaghetti allo scoglio, for example. However, they also lend themselves to more creative proposals such as the Cream of carrots and mussels.
How to prepare the mussel impepata
First, clean the mussels thoroughly (1). Then put a drizzle of oil in a pan with a clove of garlic to brown (2). Add the mussels and half a glass of white wine (3) and cover with a lid. When the mussels have opened, turn off the heat, add plenty of black pepper and shake the pot to flavor the mussels. The mussel pepper is ready to be served still hot.
Peppered mussels (Peppered mussels). Step by step recipe
L & # 8217peppered with mussels (or peppered mussels) is a traditional dish from our peninsula, especially from southern Italy. To be served as an appetizer or as a main course accompanied by croutons of bread seasoned with oil, salt and black pepper. Despite being a simple dish, made with few ingredients, there are a few different versions. For example, according to the Neapolitan tradition & # 8220A & # 8216mpepata e cozze & # 8221 is prepared by adding lemon according to the Catania tradition instead white wine vinegar is used. Some variants also include the addition of cherry tomatoes or the replacement of black pepper with chilli. Then there is the question of filtering. If the mussels are perfectly clean it is not necessary to filter the broth. In any case, for those wishing to proceed with the filtering, it will be necessary to first cook the mussels in the pan for the time necessary for them to open, filter the broth and then finish cooking the mussels with the sautéed garlic and parsley by adding the filtered broth. Only drawback: with the & # 8220second cooking & # 8221 the mussels will tend to become less soft, fleshy and tasty.
Ingredients peppered with mussels
- 2 kg of fresh mussels
- 2 cloves of garlic
- a bunch of parsley
- a chilli or black pepper to taste
- 1/2 glass of white wine
- 1 lemon
- extra virgin olive oil
How to make mussel pepper
Begin the preparation of the impepata by cleaning the mussels. Discard any broken or open mussels. First, tear off the byssus (the beard that protrudes from the shells of the mollusk). Then clean each mussel individually using a steel wool, vigorously rubbing the entire surface of the mussel, under running water. Carefully remove all impurities. The mussel must be shiny and perfectly clean.
Ingredients for 4 people
|1 kg of mussels already cleaned|
|2 cloves of garlic|
|4 tablespoons of extra virgin olive oil|
|q.s. black pepper|
Email the ingredients
- Clean the mussels by washing them thoroughly under running water. Scrape the outer surface of the shell to remove any encrustations, remove the byssus by pulling it with the blade of a knife.
- Put the oil, the peeled garlic, the mussels in a large saucepan and bring it to the fire.
- Cook covered over high heat and wait for the mussels to open. It generally takes 5-7 minutes. Stir occasionally by shaking the pot.
- In the meantime, wash the parsley, select the leaves and finely chop them with the crescent on a cutting board.
- When cooked, add the chopped parsley, a generous grinding of pepper, mix well and serve.
May, June, July, August.
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Peppered with mussels, the original recipe
L& # 8216 peppered with mussels it's a summer recipe really irresistible: quick to cook, is the ideal dish for those who love fish and taste spicy at the same time.
Without too much effort, you will get a second dish rich and very tasty: here is the easy recipe of & # 8217peppered with mussels, the original made in Italy!
How to clean mussels
To prepare the mussels you will first have to be very careful to clean them carefully.
First of all, deprive them of the beard, that is, that tuft that comes out of the shell: simply pull it with your hands and it will come off.
Then, make sure that the surface of the shell is clean: use an aluminum sponge or the back of a knife. Do this under running water and wear gloves to protect your skin.
Serve the l & # 8217peppered with mussels original with the cooking sauce and with a slice of homemade bread you can soak!