Best Black Pepper Mussels Recipes

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BLACK PEPPER MUSSELS



Black Pepper Mussels image

In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

1 1/2 pounds (about 50 small) mussels, scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving

Steps:

  • Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
  • Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.

STEAMED MUSSELS WITH COCONUT-GREEN CHILE BROTH AND BLACK PEPPER FRENCH FRIES WITH SMOKED RED PEPPER AIOLI



Steamed Mussels with Coconut-Green Chile Broth and Black Pepper French Fries with Smoked Red Pepper Aioli image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 21

1 cup prepared mayonnaise, store-bought or home-made
1 small roasted red pepper, peeled, seeded and pureed
1 tablespoon chipotle in adobo
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 poblano chiles, roasted, seeded, peeled and pureed
2 cups clam broth
1 cup unsweetened coconut milk
1 tablespoon honey
1 cup fresh spinach leaves
1 cup dry white wine
2 pounds cultivated black mussels, beard removed and scrubbed
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter
3 tablespoons freshly chopped flat-leaf parsley leaves, plus more for garnish
French bread, heated, for serving
6 large Idaho potatoes, peeled
1 quart vegetable or peanut oil
Kosher salt and freshly ground black pepper

Steps:

  • For the mussels: Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
  • For the French Fries: Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels. Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
  • For the Aioli: Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels.

BLACK PEPPER MUSSELS



Black Pepper Mussels image

Categories     Pepper     Mussel

Yield serves 2

Number Of Ingredients 4

1 1/2 pounds mussels (about 50 small), scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving

Steps:

  • Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
  • Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.

MUSSELS WITH BLACK PEPPER



Mussels with Black Pepper image

Number Of Ingredients 7

6 pounds mussels
1/2 cup olive oil
6 cloves garlic, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon freshly ground black pepper
1 cup dry white wine
1 tablespoon fresh lemon juice

Steps:

  • 1 Soak the mussels in cold water 30 minutes. Cut or pull off the beards. Discard any mussels with cracked shells or that do not close tightly when touched. 2 Pour the oil into a large pot. Add the garlic. Cook over medium heat until golden, about 1 minute. Stir in the parsley and pepper. Add the mussels, wine, and lemon juice to the pot. Cover and cook, shaking the pan occasionally, until the mussels begin to open, about 5 minutes. 3 Transfer the opened mussels to serving bowls. Cook any mussels that remain closed a minute or two longer. Discard any that do not open. Pour the cooking liquid over the mussels. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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