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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.

Martha Stewart Living, August 2005

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Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

Variations

The TV serves the mussels with Lemon Aioli.

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0