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Black Pepper Mussels


In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

  • Servings: 2

Source: Martha Stewart Living, August 2005


  • 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


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


The TV serves the mussels with Lemon Aioli

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