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Epicurious

Black Pepper Mussels

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

Recipe information

  • Yield

    serves 2

Ingredients

1 1/2 pounds mussels (about 50 small), scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving

Preparation

  1. Step 1

    Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.

    Step 2

    Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsItalianEuropeanMusselShellfishSeafoodStarterMainLunchDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight Meals5 Ingredients or Fewer30 Minutes or LessOne-Pot MealsSteamCookbooks
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