BLACK PEPPER MUSSELS

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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.

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