Peppered mussels Messina. Today a plate of my city, Messina. Mussel-peppered or peppery is a traditional recipe of Sicilian seafaring cuisine and generally from all over Southern Italy. Each region and each province has its own recipe: the main variation is the presence or not of the tomato. That can be both threaded, either in the form of peeled tomatoes or tomato puree. Obviously, then, there is a pepper of mussels in white and one with sauce. Mussels must strictly come from Lake Ganzirri in Messina. And the mussel squeatch is mostly in white or with a few tomato fillets. Never with the pass or the sauce.
The impepata or pepper of mussels with messina is a very fast and very simple dish, Prince in fish restaurants in my home, where is the most popular and traditional starters. Paramount, as the name, that there is so much on mussels, so much black pepper. It is used to bring the peppered mussels in bowls on the table huge and steaming. The peppered mussels, in addition to being excellent, it's a really light and democratic dish, given the cost. If only it was not mandatory to consume several slices of toasted and slightly ated extra virgin olive oil to absorb all the sauce of the impepata.
Eight recipes not to be missed with mussels
Is, if you love mussels, I leave you six must-see recipes and a article to read to know more. Here is my ranking of the best recipes with mussels:
- mussels au gratin
- bucatini cacio e pepe with mussels
- spaghetti with mussels Sicilian
- Black rice salad with mussels, chickpeas and prawns
- mussels on creamy raw tomato marinara
- potato salad and mussels
- cream of potato soup, mussels and clams
- pasta beans and mussels