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Mussel pepata is a tasty seafood main course typical of Lazio. The mussels are cooked together with tomatoes, celery, carrot and herbs to obtain a flavorful sea broth. It is served hot, accompanied by country bread to best enjoy the sauce with a pinch of black pepper.
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Clean and scrape off the barnacles from the mussels under running water, placing them in a container
When you are finished, fill it with clean water and, using a wooden spoon, shake the mussels in the container for a few minutes, then throw away the water and repeat the operation
Leave them to drain
Boil the tomatoes in plenty of salted water, drain them and peel them
Cut them into small pieces and set aside
Clean and trim all the vegetables, the garlic and the onion
Make a medium-fine chop and pour into a pan where you have heated the oil
Let them wilt over low heat
Now pour the mussels into the pot, covering immediately
After a minute, stir the mussels and moisten with the white wine
Cover with the lid and wait for all the mussels to open
Add the tomatoes and the whole chili pepper
Continue cooking, stirring often, for about 3 minutes
Meanwhile, toast the bread slices in the oven
At the end of the mussels' cooking, remove the chili pepper, pour the mussels into a serving dish and sprinkle them with chopped parsley and a generous grinding of black pepper
Garnish with the bread slices drizzled with a little extra-virgin olive oil
Recommended wine: a white such as Martina or a Rosato from Salento
Pan
Knife
Cutting Board
Store the mussels in their cooking liquid, in the refrigerator, for up to 2 days.
Mussel pepata is a typical recipe of Italian cuisine, originating from the Lazio region. It is a simple but tasty dish, perfect for a summer lunch or dinner.
Italia, Lazio
| Energy (kcal) | 95.75 |
| Carbohydrates (g) | 7.15 |
| of which sugars (g) | 1.73 |
| Fat (g) | 3.55 |
| of which saturates (g) | 0.59 |
| Protein (g) | 7.58 |
| Fibre (g) | 0.73 |
| Salt (g) | 0.22 |
