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Recipes of the Neapolitan cooking.<\/strong><\/p>\n Tasty, succulent and simply exquisite, peppered mussels are both simple to prepare and extremely versatile, since they can be served as an appetizer or as a second course. This typically Neapolitan dish was considered a poor man’s meal until chef Vincenzo Corrado included it in his recipe book The Gallant Cook<\/em>. \u00a0Preparation couldn\u2019t be simpler: clean the shells with a metal brush and a knife to remove incrustations and pull out the mussel\u2019s \u2018beard\u2019, the thin cord coming out of the shell. Rinse in cold water, then heat the oil with the garlic in a large pan for a few seconds and add the mussels. Cover and cook for a few minutes over a high heat until the mussels open, shaking the pan occasionally to bring out the juices. It should take 5 or 6 minutes for the mussels to open from the moment they are placed in the pan. As soon as the shells begin to open, add a liberal sprinkling of black pepper and, if desired, a handful of chopped parsley. A few more seconds and they are ready. Serve piping hot with bruschetta<\/em> and a slice of lemon.<\/p>\n Ingredients<\/strong> (serves four)<\/p>\n 2 kg Mussels<\/p>\n 2-3 cloves garlic<\/p>\n \u00bd cup Olive Oil:<\/p>\n Plenty of pepper<\/p>\n Chopped parsley (optional)<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Recipes of the Neapolitan cooking. Tasty, succulent and simply exquisite, peppered mussels are both simple to prepare and extremely versatile, since they can be served as an appetizer or as a second course. This typically Neapolitan dish was considered a poor man’s meal until chef Vincenzo Corrado included it in his recipe book The Gallant […]<\/p>\n","protected":false},"author":6,"featured_media":7925,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1195,382,1971,1972],"class_list":["post-7917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-cucina-napoletana","tag-ferdinando-i-di-borbone","tag-impepata-di-cozze","tag-ricette-cucina-napoletana"],"yoast_head":"\n