Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
Recipe information
Yield
serves 2
Ingredients
1 1/2 pounds mussels (about 50 small), scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving
Preparation
Step 1
Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
Step 2
Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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