Impepata di Cozze

1. 1

   In a large terra-cotta or enameled cast-iron casserole over a lively flame, bring the wine and the garlic to a simmer and add the mussels, cooking them uncovered.

2. 2

   As they begin to open, strew them with the parsley and grind pepper very generously over thema tablespoon or moreso that it is quite visible in the cooking liquors.

3. 3

   At the point when all the mussels are opened, spoon some of the cooking liquors over each one and poach them for another 1/2 minute.

4. 4

   Present the mussels in their cooking pot with a great basket of oven-toasted, olive-oil-rubbed bread and jugs of cold white wine, inviting each one to fish out his own mussels and ladlefuls of good liquor.

* Per serving · 4 servings · Values may vary.

No additional tips available.