Mussels in a Pepper Broth---Impepata di Cozze

Total Time:
15 min
5 min
Inactive Prep:
10 min
6 servings


  • 2 cups dry white wine
  • 5 cloves garlic, crushed
  • 8 dozen Prince Edward Island mussels, scrubbed, bearded and rinsed
  • 1 cup flat parsley leaves, minced
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil
    • Directions

      In a large cast iron casserole, combine the wine and garlic and bring to a simmer. Add the mussels and cook, uncovered, until they begin to open, about 3 minutes. As they open, sprinkle aggressively with parsley and black pepper. Once they are fully opened, remove from heat, sprinkle lightly with salt, drizzle with olive oil and serve immediately.