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Overhead view of steamed mussels piled in a wide bowl with glossy black pepper broth, parsley flecks and lemon wedges on a wooden table.

Impepata di Cozze: Steamed Peppery Mussels in White Wine

Mussels steamed in white wine with garlic, olive oil, and coarsely cracked black pepper, ready in 25 minutes with crusty bread for the broth.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian (Neapolitan)
Calories: 377
Ingredients Method Notes

Ingredients
  

  • 1 kg mussels / 2.2 lb; fresh, scrubbed and debearded
  • 60 ml olive oil / 4 tbsp; extra virgin, plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 120 ml dry white wine / 1/2 cup; such as Falanghina or Pinot Grigio
  • 1 1/2 tsp black pepper coarsely cracked, not pre-ground
  • 1/4 cup fresh parsley chopped, plus extra for garnish
  • 1/4 tsp salt optional, mussels are already salty
To Serve
  • 4 crusty bread thick slices; for soaking up the broth

Method
 

Prep the Mussels
  1. Scrub the mussels under cold running water and pull off any beards. Discard any mussels with cracked shells or ones that stay open and don't close when tapped against the counter.
Build the Broth
  1. Heat the olive oil in a 12-inch / 30 cm dutch oven over medium heat. Add the garlic and cook for 1 minute, until fragrant but not browned.
  2. Add the cracked black pepper and toast for 30 seconds, stirring, until it smells sharp and toasty.
  3. Turn the heat to high and pour in the white wine. Let it bubble for 1 minute to cook off the raw alcohol smell.
Steam the Mussels
  1. Add the mussels to the pot and cover with a tight lid. Cook for 5 to 6 minutes, shaking the pot once or twice, until the shells open wide.
  2. Turn off the heat and discard any mussels that stayed closed.
Finish and Serve
  1. Stir in the chopped parsley and salt, tossing gently to coat the mussels in the broth.
  2. Ladle the mussels and broth into shallow bowls. Serve immediately with crusty bread for soaking up the broth.

Notes

  • Buy mussels the same day you plan to cook them.
  • Discard any mussel with a cracked or broken shell before cooking.
  • Crack pepper coarsely just before adding, pre-ground loses its punch fast.
  • Keep the lid on for the full steaming time to trap heat evenly.