Peppered mussels are a very tasty dish that belongs to the rich culinary tradition of Campania! The mussels (or mussel clams) are seafood highly appreciated in cooking: great in risottos but also special when baked au gratin. They are rich in minerals, especially iron, and this dish in its simplicity is much loved!!

Serve the peppered mussels with crostini to make the seafood appetizer even more complete and tasty.
You can vary this seafood appetizer recipe by preparing peppered mussels with tomatoes, a succulent variant of the traditional peppered mussels!

I also recommend other seafood recipes:

Mussels in green sauce;

Greek-style stuffed mussels;

Mussel fritters
There are many recipes that derive from the regional Italian cuisine and each of them brings family traditions, typical local products and all those small variations and improvements introduced over the years. I searched the web and these are the most famous dishes by region:
Val d’Aosta … fondue;
Piedmont…bagna caoda, gianduiotto, ladyfingers;
Liguria…trenette with pesto,
Lombardy…Milanese cutlet, saffron risotto;
Trentino-Alto Adige…canederli;
Friuli Venezia Giulia…apple strudel;
Emilia-Romagna…piadina, Bolognese tortellini;
Veneto…risi e bisi, polenta;
Marche…vincisgrassi, stuffed olives (olive all’ascolana);
Latium…bucatini all’amatriciana, saltimbocca;
Umbria…strangozzi;
Tuscany…ribollita, cacciucco, Florentine steak;
Campania…pizza, sfogliatelle, peppered mussels;
Abruzzo…arrosticini, sugared almonds (confetti);
Molise…calcioni;
Basilicata…lagane and chickpeas,
Apulia…orecchiette, taralli and friselle,
Calabria…nduja, Tropea onions;
Sicily…rice arancini, caponata, eggplant parmigiana, pasta alla Norma, cassata, cannoli, granita;
Sardinia…pane carasau, malloreddus.


PEPPERED MUSSELS
The cuisine of ASI