THE PEPPER-FIRE MUSSEL-POT
(Our Play on Impepata di Cozze)
Ingredients: 1kg Fresh Mussels (cleaned), 2 tbsp Black peppercorns (freshly crushed), 4 cloves Garlic (smashed), 3 tbsp Olive oil, Fresh Parsley, 1 Lemon (sliced)...
Ingredients
- 1kg Fresh Mussels (cleaned)
- 2 tbsp Black peppercorns (freshly crushed)
- 4 cloves Garlic (smashed)
- 3 tbsp Olive oil
- Fresh Parsley
- 1 Lemon (sliced)
Cooking Method
- The Scorch In a large pot, toast the crushed pepper until the aroma is aggressive and sharp.
- The Architect Add the olive oil and garlic; sauté until the garlic is deep golden brown.
- The Bloom Add a tiny 20ml splash of water to the pepper; the steam will release the dark oils.
- The Marriage Add the mussels; cover tightly and shake the pot for 5 minutes until all shells are open.
- The Final Flourish Finish with a massive hit of raw parsley and fresh lemon wedges.