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Peppered mussels Messina

by Ada Parisi
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Impepata di cozze alla messinese

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:

Impepata di cozze alla messinese

Peppered Mussels TO MESSINESE (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 pounds of mussels already cleaned

5 Piccadilly tomatoes

a bunch of parsley

ground black pepper, to taste

2 cloves of garlic

extra virgin olive oil, to taste

8 slices of homemade bread

Procedure

To prepare the peppery peppered mussels or to Messina, you have to wash the mussels (If you are already clean simply wash them, otherwise you have to arm yourself with patience and retina and clean them with care, then rip out the fine and wash them well again). Peel the tomatoes (make a cross cut on each of them and sbollentatelo in boiling water for one minute: in this way the skin will go away immediately), then cut them in half, remove the seeds and vegetation water and cut them into fillets. Finely chop the parsley leaves.

Put the oil in a very large pan, The cloves of garlic and parsley stems. Sauté and brown the garlic and parsley well, then add the mussels. Turn up the heat, cover and Cook, stirring occasionally, until the mussels have opened. Add the tomato and parsley, finely chopped. Finally, abundant ground black pepper. I said plentiful.

Lightly coat the slices of bread and toast in a skillet. Serve the hot mussel impepata with its sauce and toasted homemade bread. Bon appétit!

Note

The peppered mussels can also be prepared 'blank' or simply without tomato. The taste of the mussels and sea will be even more intense.

MATCHING: From the union of the Grillo and Viognier grape varieties,, produced by Winery Feudoarancio (Wine Group Mezzacorona), the wine Dalila: a white (Doc Sicilia) aromas of tropical fruit and Jasmine, with a fruity and citrusy finish.

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