Steamed Mussels (‘Mpepata di Cozze)
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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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Other recipes you might like...
Stuffed Mussels (Cozze au Gratin)
Pasta with Mussels and Clams (Linguine con Cozze e Vongole)
Fried Striped Red Mullet (Triglie Fritte)
Hey, we wrote a cookbook and guide called The Olive Oil Enthusiast, have you ordered it yet?
If you make this recipe please let a comment and let us know! We love to hear from you. If you’re on Instagram, Facebook, or TikTok don’t forget to tag us and use #EXAUoliveoil so we can repost!
Steamed Mussels (‘Mpepata di Cozze)
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Steamed Mussels (‘Mpepata di Cozze)
Ingredients
-
3 tbsp extra virgin olive oil
-
2 cloves of garlic, smashed
-
500g / 1lb of mussels
- Black pepper
- 1 lemon
Directions
Clean the mussels removing any seaweed along with the beard. Rinse them well before cooking.
In a large pot on medium heat, add extra virgin olive oil and garlic. Once golden, light brown, remove the garlic and add the mussels.
Add lots of freshly cracked black pepper.
Cover with the lid. Once all the mussels are open, turn off the heat, and remove the top. Then add the lemon, but do not squeeze! Put the top on again and leave for about 10 minutes to allow the steam to infuse the lemon into the mussels.
Serve in a bowl with a large chunk of bread.
