The spicy mussel stew is an easy and quick recipe to prepare, generally served as an appetizer (or main course) during fish-based lunches and dinners, especially in summer when mussels are at their best.
It’s a typical recipe of Neapolitan cuisine, but widely spread in all coastal areas of Campania and beyond, prepared with only two ingredients: mussels and freshly ground black pepper.
However, many prepare it by opening the mussels in a base of oil with garlic and parsley, similar to how it’s done for Taranto-style mussel soup or mussel sauté.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4.41 lbs mussels
- to taste black peppercorns (to be freshly ground)
- lemon
- to taste chopped parsley (optional)
Tools
- 1 Knife
- 1 Pot
- 1 Grinder for pepper
- 1 Lid
Steps
Preparing spicy mussel stew is really simple, you just need a little patience in cleaning the shellfish.
First, rinse the mussels thoroughly under running water, then remove the beard (byssus) sticking out from each mussel and scrape off any encrustations on the shell with a knife or a steel wool pad until they are completely clean and shiny.
Rinse again thoroughly under running water.
Meanwhile, place a large pot with high sides on the heat and, when the bottom is heated, throw in the mussels and cover with a lid.
When the mussels begin to open, add freshly ground black pepper and mix well.
Then transfer the spicy mussel stew to a serving dish, if you like add fresh chopped parsley, and serve with lemon wedges.
Consume them while still hot with a good glass of white wine as a side.
