Sautéed mussels – impepata di cozze

“Sautéed mussels” is a typical summer recipe in the Mediterranean Sea area. The salt water contained in the mollusc adds a taste of sea to this dish, making you dream a journey to Italy.

 Enjoy it with roasted sliced bread and a glass of fresh white Italian wine!

Sauteed mussels

INGREDIENTS for 4 servings:

1 kg mussels
2 garlic cloves, finely chopped
a bunch of parsley, chopped
a dozen of  cherry tomatoes, chopped
extra virgin olive oil
fresh ground pepper

Rinse the mussels well under cold water many times; pull off any beards and discard broken or open mussels.

In a large cooking pan, saute’ the oil, garlic, tomatoes and half of the parsley for around 5 min, until soft but not colored.

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Increase the heat to high, add the mussels and let cook with a lid. After few minutes, toss the mussels with a large wooden spoon. Cover again and cook until all mussels are open. Add parsley, mix well again and dust with the pepper.

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