Old flavors on the neapolitan tables. Mussels peppered

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Impepata di cozze

The recipes of traditional Neapolitan cuisine.

A simple dish, traditional Campania. Forerunner, in some respects  of steaming. To obtain a good impepata, in fact, the mussels are simply put in the pot and covered. We think ‘ the steam that will develop, because blankets, to bring them to the correct doneness.

The mussels proved successful even in ancient times: the Romans considered it a prized dish and even Pliny called ” palm mensarum divinum “. The historian was referring to the species Mytilaster minimus and not to Mytilus galloprovincialis that was introduced much later in the Gulf of Naples, where the classic peppered was born. According to tradition, the peppered need mussels of Baia, Fusaro lake or Lucrine lake, also the places of Campi Flegrei, where the cultivation has been done for centuries.

Ingredients for 4 people: 1 kg mussels, 1 teaspoon black pepper.

Making of recipe.

Clean the mussels (eliminating the fine and external fouling ) and wash under running water.

Put them in a saucepan with cover, without adding anything else.

Cook over low heat until all the mussels open.

Add the pepper and give a nice mixed.

The dish is ready.

You can add a fresella whole wheat (bread crispy on ) at the bottom of the plate and bedew with the water released from the mussels (appropriately filtered ) . Then it is covered completely with mussels.

Enjoy your meal.

Source: www.brigatadicucina.it