Pepata di Cozze

By LeeBoruchow

I had this in Amalfi for a late lunch overlooking the ocean. Spectacular in its simplicity.

Ingredients

• 1.5 cup dry white wine
• 5 cloves garlic, sliced thin
• 3 pounds of mussels, scrubbed, bearded and rinsed
• 1/4 cup flat parsley leaves, finely chopped
• Salt to taste
• Freshly ground black pepper, in large ammounts
• 4 tablespoons extra virgin olive oil
• 1 blood orange

Details

Servings 4

Preparation

Step 1

In a large pan, heat oil and saute garlic until light golden brown. Add the mussels and wine and bring to a simmer. When the mussels open, sprinkle with parsley and an aggressive ammount of black pepper. Once they are fully opened, remove from heat, sprinkle lightly with salt, drizzle with olive oil and serve immediately with a squeeze of blood orange juice.