These Steamed Mussels (‘Mpepata di Cozze) are a staple in southern Italy and so easy to make.
We often find that folks are intimidated by seafood, especially shellfish, but there's no need to be. Once you get the hang of cooking them you'll find they're actually super easy to make. And if you're just learning how to work with shellfish then this is the recipe for you.
How to Make Steamed Mussels (‘Mpepata di Cozze)
This recipe starts off as most delicious things do, with extra virgin olive oil and garlic. And when it comes to shellfish, especially mussels we've found that simpler tends to usually be better.
You'll only need one pot which is always a win. Shellfish are pretty easy to overcook so keep an eye out on when they open during the cooking process. You shouldn't need to add any salt because mussels are usually pretty salty.
And when it comes to serving mussels we like to set them in a large bowl on the center of the table. However, you can also serve them in individual bowls. The liquid in the bottom of the pot is always so delicious so don't through that out! It can be used in stews, sauces, or just for dipping bread.
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