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» Impepata di cozze (Peppered Mussels)
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Рецепт Impepata di cozze (Peppered Mussels)
от
Frank Fariello
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Ингредиенты
1-2 kilos (2-3 lbs)
mussels
1-2 kilos (2-3 lbs)
mussels
Freshly ground
pepper
To serve (optional):
Finely chopped
parsley
Lemon
wedges
View Full Recipe at
Memorie di Angelina
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Frank Fariello
Washington, DC, DC (США)
Участник с 04 февраля 2010
Продвинутый повар
Featured Author
364 рецепта
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%20mussels%3C/p%3E%3Cp%3EFreshly%20ground%20pepper%3C/p%3E%3Cp%3ETo%20serve%20(optional):%3C/p%3E%3Cp%3EFinely%20chopped%20parsley%3C/p%3E%3Cp%3ELemon%20wedges%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ERinse%20the%20mussels%20well.%20(Most%20mussels%20sold%20these%20days%20don%E2%80%99t%20require%20any%20special%20preparation,%20but%20see%20notes%20below.)%3C/p%3E%3Cp%3EPlace%20the%20still%20dripping%20mussels%20in%20a%20pot%20large%20enough%20to%20hold%20them%20all%20with%20room%20to%20spare.%20Grind%20over%20them%20generous%20amounts%20of%20black%20pepper.%20Cover%20and%20turn%20the%20heat%20on%20high.%20Let%20the%20mussels%20steam%20in%20their%20own%20juices,%20shaking%20the%20pot%20with%20the%20cover%20on%20from%20time%20to%20time.%20(If%20the%20pot%20is%20too%20large%20or%20heavy%20for%20shaking,%20then%20open%20the%20lid%20and%20mix%20them%20with%20a%20wooden%20spoon%20or%20spatula.)%3C/p%3E%3Cp%3EAfter%20about%20five%20minutes%20or%20so,%20open%20the%20pot%20and%20check%20on%20the%20mussels.%20As%20soon%20as%20all%20the%20mussels%20have%20opened,%20serve%20up%20your%20Peppered%20Mussels,%20either%20in%20the%20same%20pot%20they%E2%80%99ve%20cooked%20in%20or%20in%20a%20warmed%20serving%20bowl.%20Garnish%20them,%20if%20you%20like%20with%20another%20generous%20grinding%20of%20black%20pepper,%20a%20sprinkling%20of%20chopped%20parsley%20and%20lemon%20wedges%20on%20the%20side.%3C/p%3E%3Cp%3ENotes%20on%20Peppered%20Mussels%3C/p%3E%3Cp%3EIt%20practically%20goes%20without%20saying,%20but%20the%20success%20of%20your%20Peppered%20Mussels%20will%20depend%20entirely%20on%20the%20quality%20and%20freshness%20of%20your%20mussels,%20so%20go%20to%20%20a%20source%20you%20trust%20implicitly.%20If%20they%E2%80%99re%20fresh,%20mussels%20should%20not%20smell%20fishy%20at%20all,%20but%20have%20a%20clean,%20briny%20aroma.%20They%20should%20look%20bright%20and%20clean,%20and%20should%20closed,%20unbroken%20shells.%3C/p%3E%3Cp%3EIn%20the%20old%20days,%20mussels%20were%20picked%20off%20rock%20on%20the%20shoreline.%20Most%20mussels%20these%20days,%20at%20least%20in%20North%20America,%20are%20%E2%80%98farmed%E2%80%99:%20grown%20on%20a%20rope%20that%20is%20dangled%20in%20sea%20water.%20Farmed%20mussels%20tend%20not%20to%20have%20as%20much%20taste%20the%20those%20picked%20in%20the%20wild,%20but%20they%20have%20the%20great%20advantage%20of%20not%20needing%20any%20special%20preparation.%20The%20best%20are%20said%20to%20come%20from%20Prince%20Edward%20Island%20(or%20PEI%20for%20short)%20off%20the%20eastern%20coast%20of%20Canada%20between%20Nova%20Scotia%20and%20New%20Brunswick.%20Wild%20mussels%20have%20filaments%20called%20a%20%E2%80%98beard%E2%80%99%20by%20which%20they%20were%20attached%20to%20the%20rocks;%20these%20need%20to%20be%20trimmed%20away%20with%20a%20paring%20knife.%20Wild%20mussels%20can%20be%20sandy%20as%20well,%20and%20should%20be%20soaked%20in%20cold%20water%20for%20at%20least%2030%20minutes%20to%20purge%20them.%3C/p%3E%3Cp%3EEither%20way,%20since%20mussels%20are%20highly%20perishable,%20you%20should%20check%20your%20mussels%20before%20you%20cook%20them%E2%80%94if%20they%20are%20unusually%20heavy%20or%20don%E2%80%99t%20close%20when%20you%20touch%20them,%20discard%20them.%20(Discard%20also%20any%20mussels%20that%20fail%20to%20open%20after%205-7%20minutes%20of%20cooking.)%20Always%20cook%20mussels%20the%20same%20day%20you%20buy%20them,%20and%20store%20them%20in%20the%20fridge%20as%20soon%20as%20you%20get%20home%20from%20the%20market.%3C/p%3E%3Cp%3EImpepata%20di%20cozze%20(Peppered%20Mussels)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3ERinse%20the%20mussels%20well.%20(Most%20mussels%20sold%20these%20days%20don't%20require%20any%20special%20preparation,%20but%20see%20notes%20below.)%3C/p%3E%3Cp%3EPlace%20the%20mussels%20in%20a%20pot%20large%20enough%20to%20hold%20them%20all%20with%20room%20to%20spare.%20Grind%20over%20them%20generous%20amounts%20of%20black%20pepper.%20Cover%20and%20turn%20the%20heat%20on%20high.%20Let%20the%20mussels%20steam%20in%20their%20own%20juices,%20shaking%20the%20pot%20with%20the%20cover%20on%20from%20time%20to%20time.%20(If%20the%20pot%20is%20too%20large%20or%20heavy%20for%20shaking,%20then%20open%20the%20lid%20and%20mix%20them%20with%20a%20wooden%20spoon%20or%20spatula.)%3C/p%3E%3Cp%3EAfter%20about%20five%20minutes%20or%20so,%20open%20the%20pot%20and%20check%20on%20the%20mussels.%20As%20soon%20as%20all%20the%20mussels%20have%20opened,%20serve%20up%20your%20Peppered%20Mussels,%20either%20in%20the%20same%20pot%20they've%20cooked%20in%20or%20in%20a%20warmed%20serving%20bowl.%20Garnish%20them,%20if%20you%20like%20with%20another%20generous%20grinding%20of%20black%20pepper,%20a%20sprinkling%20of%20chopped%20parsley%20and%20lemon%20wedges%20on%20the%20side.%3C/p%3E%3Cp%3E0.1%3C/p%3E%3Cp%3Ehttp://memoriediangelina.com/2015/12/11/peppered-mussels/%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}