Black Peppered Mussels
Joe Bruno is the chef and owner of Pasta Nostra in Norwalk, Connecticut. Liana DiMeglio, a former employee of Joe's, is chef and owner of Liana's Trattoria in nearby Fairfield.
- Servings: 1
Source: Martha Stewart Living, July 2003
- 20 to 24 mussels, scrubbed and debearded
- 25 to 30 freshly ground black pepper
- Lemon wedges, for serving
- Extra-virgin olive oil, for serving
Place the mussels in a medium skillet. Grind half of the pepper over mussels. Cover, and place over high heat. Cook until the mussels open, 1 1/2 to 2 minutes. If there is not enough liquid released from the mussels it may be necessary to add a few tablespoons of water to steam the mussels.
As soon as the mussels have opened, transfer to a serving bowl. Grind remaining pepper over mussels. Serve with lemon wedges and a drizzle of olive oil. Serve immediately.