Looking for an easy, quick dinner that still feels special? Look no further! 

You'll find a variety of names for this dish across the regions, from pepata di cozze, to impepata or ‘mpepata... We're talking “peppered” mussels, which are simply steamed mussels, prepared with and garlic, and of course, plenty of pepper.

It only requires a few common ingredients and one pot. There isn't too much prep to do, aside from cleaning and soaking the mussels. In Italy, mussels are relatively cheap, and are best in the summer months. 

Let's get to it! Keep reading to find out how to make the impepata di cozze. 

Carefully clean mussels, making sure to remove the beard, any barnacles, and discard any mussels which are open or cracked. (Here's a quick tutorial video if you need) 

Remove the garlic clove's centre (it can be bitter and hard to digest) and cut it finely. 

In a big pot, put heat up a few tablespoons of olive oil and add the garlic, allowing it to soften

Add the mussels to the pot and put the lid on (a glass one is ideal so you can check them). Cook at medium-high heat for 4-5 minutes.

Remove the lid, and add the juice of half a lemon. After a couple of minutes, add half a glass of white wine. 

Let the alcohol evaporate and finish to cook the mussels. In total, they should cook for 8-10 minutes.

Sprinkle with freshly chopped parsley and lots of freshly ground black pepper. Serve immediately with fresh bread.