Peppery Steamed Mussels Pepata Di Cozze Italian Recipe Lasagne- LateChef.com
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Italian Recipe

Dinner

4 to 6
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Short Description

PEPPERY STEW of mussels, this is as far from Normandy's moules mariniere as the Mediterranean is from the North Atlantic. These are often served as a first course but they're equally satisfying as a main course, especially if served over slices of toasted country-style bread that has been rubbed with a little garlic and dribbled with olive oil. This recipe comes from Puglia, the long, thin heel of Italy's boot, where mussels and oysters have been cultivated in brackish lagoons along the coast since Roman times. These are Mediterranean black mussels, Mytilus galloprovincialis, which are a little different from our more common Atlantic blue mussels, M. edulis. The Mediterranean critters have a softer, more delicate flavor and a creamier texture. But farmed Atlantic mussels, widely available from fishmongers and at good supermarket seafood counters, are fine for this recipe. Farmed mussels, fortunately, do not need the intense cleaning that wild mussels require, but they must have their beards, that hairy black stuff, removed. Give the beard a sharp tug or cut it with a paring knife and pull it away. Do not do this until you are ready to cook the mussels, however, as they die shortly after the beard is removed. And a dead mussel is a mussel that should be discarded. Female mussels have a rich, reddish-orange flesh, while males are paler and cream colored.


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