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Black Pepper Mussels

Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

  • servings: 2

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Ingredients

  • 1 1/2 pounds (about 50 small) mussels, scrubbed and debearded
  • 2 teaspoons freshly ground pepper
  • Extra-virgin olive oil, for drizzling
  • Lemon wedges, for serving

Variations

The TV serves the mussels with Lemon Aioli

Directions

  1. Step 1

    Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)

  2. Step 2

    Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.

Source
Martha Stewart Living, August 2005

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