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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


  1. 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.

  2. 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.

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