Author Notes
I remember sitting in Amalfi, overlooking the ocean, and had a late lunch that included this awesome peppered mussels dish. —sumradagnoth
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Ingredients
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1/4 cup
extra-virgin olive oil, plus more for drizzling
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4
cloves garlic, thinly sliced
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1
fresh hot red chile (like fresno), thinly sliced into rings
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3 pounds
black mussels, scrubbed and cleaned
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salt, to taste
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1.5 cups
dry white wine
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1/4 cup
finely chopped italian parsley
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freshly ground black pepper, in large amounts
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juice of one orange
Directions
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Heat oil in a large pan with high sides over high heat. Add garlic and chile and briefly cook until garlic lightly browns.
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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.
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Remove the cover and grind an aggressive amount of black pepper over the mussels. Don't be afraid to use a lot.
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Remove from the heat. Add the parsley, a drizzle of great quality extra-virgin olive oil, and squeeze the orange juice over the top. Transfer to a serving bowl.
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