The Apulian mussels impepata is a traditional apulian summer ecipe, quick and tasty, to be served as an appetizer or for the lighter ones also as a main course.
\nThe peppered mussels or peppered mussels, is also called saut\u00e8 mussels, according to the traditions of each territory of Apulia.
\nOnce the mussels have been purchased, check that they are closed, with the shell intact. Throw the seeds open. If the mussels are farmed, the cleaning phase should be quick. Rock mussels have parasites that must be removed with a knife. Remove the byssus, the beard that holds them tied to the rock and rinse them, rubbing them with a metal brush.
\nWe like apulian summer recipes and the mussels in all versions, with spaghetti, beans and mussels, potatoes, rice and mussels, mussels au gratin, mussels omelette, stuffed mussels, fried mussels and so on.
\nThis is our recipe for mussel pepper
\nIngredients
\n1 Kg of Mussels
\n1 clove of garlic
\na handful of parsley;
\nBlack pepper
\n4 tablespoons of extra virgin olive oil
\n300 gr of cherry tomatos
\nClean the mussels thoroughly and remove the byssus. In a frying pan, add oil, garlic, chopped parsley and cook over high heat. Add the tomatoes (peeled and soaked in boiling water if you like) and brown.
\nAs soon as the tomatoes start to melt, add the mussels, cover the pan with a lid and cook over high heat.
\nWhen the mussels are open, add a pinch of pepper. Turn off the heat.
\nMix and serve the mussels’ pepper with bread croutons.
\nEnjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"
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