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Mussels with black pepper is a typical dish of Neapolitan cuisine, simple and flavorful. The mussels are cooked with plenty of black pepper, which gives a bold and spicy taste. Chopped parsley is added at the end of cooking to bring freshness to the dish. It is quick to prepare and the result is a tasty main course that will win over all seafood lovers.
Step 1 of 5: Wash the mussels, put them on the heat in a pot with plenty of pepper
Step 2 of 5: And let them open over high heat
Step 3 of 5: As soon as they open, sprinkle them with chopped parsley
Step 4 of 5: Remove and serve immediately
Step 5 of 5: Pairing wines: Lison-Pramaggiore Tocai Italico DOC Verdicchio Di Matelica DOC Ischia Bianco DOC
Recipe by

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.
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Molluscs
| Average values | Per serving469 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,635 kJ391 kcal | 349 kJ83 kcal |
| Fat | 16.26 g | 3.47 g |
| of which saturated fatty acids | 2.86 g | 0.61 g |
| Carbohydrates | 16.12 g | 3.44 g |
| of which sugars | 4.08 g | 0.87 g |
| Fibre | 2.39 g | 0.51 g |
| Protein | 44.84 g | 9.57 g |
| Salt | 1.08 g | 0.23 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. If you notice anything unusual, write to us at info@emporion.it.
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