A classic dish from the South of Italy.
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 fresh hot red chilly (like fresno), thinly sliced into rings
3 pounds black mussels, scrubbed and cleaned
salt, to taste
1.5 cups dry white wine
1/4 cup finely chopped italian parsley
freshly ground black pepper, in large amounts
juice of one lemon
Heat oil in a large pan with high sides over high heat. Add garlic and chilly and briefly cook until garlic lightly browns.
Add the mussels to the pan and cook briefly. Add the wine and a light sprinkling of salt. Cover the pan and cook until the mussels just open.
Remove the cover and grind an aggressive amount of black pepper over the mussels. Don’t be afraid to use a lot.
Remove from the heat. Add the parsley, a drizzle of great quality extra-virgin olive oil, and squeeze the lemon juice over the top. Transfer to a serving bowl.
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