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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 17: Clean and scrape off the barnacles from the mussels under running water, placing them in a container
Step 2 of 17: 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
Step 3 of 17: Leave them to drain
Step 4 of 17: Boil the tomatoes in plenty of salted water, drain them and peel them
Step 5 of 17: Cut them into small pieces and set aside
Step 6 of 17: Clean and trim all the vegetables, the garlic and the onion
Step 7 of 17: Make a medium-fine chop and pour into a pan where you have heated the oil
Step 8 of 17: Let them wilt over low heat
Step 9 of 17: Now pour the mussels into the pot, covering immediately
Step 10 of 17: After a minute, stir the mussels and moisten with the white wine
Step 11 of 17: Cover with the lid and wait for all the mussels to open
Step 12 of 17: Add the tomatoes and the whole chili pepper
Step 13 of 17: Continue cooking, stirring often, for about 3 minutes
Step 14 of 17: Meanwhile, toast the bread slices in the oven
Step 15 of 17: 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
Step 16 of 17: Garnish with the bread slices drizzled with a little extra-virgin olive oil
Step 17 of 17: Recommended wine: a white such as Martina or a Rosato from Salento
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Celery, and Molluscs
In gray: not detectedDetected
| Average values | Per serving653 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,614 kJ625 kcal | 401 kJ96 kcal |
| Fat | 23.23 g | 3.56 g |
| of which saturated fatty acids | 3.85 g | 0.59 g |
| Carbohydrates | 46.65 g | 7.15 g |
| of which sugars | 11.22 g | 1.72 g |
| Fibre | 4.83 g | 0.74 g |
| Protein | 49.46 g | 7.58 g |
| Salt | 1.44 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
