In: All Recipes recipes6 June 2013
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Impepata (Mussels in a Pepper Broth) is one of the easiest Neapolitan recipes, and of the most loved by mussel lovers. In summer time we use to make it very often, at my home. Yesterday night, I made it for the whole family, together with some hot croutons.
Dear readers, if you knew the messy period I’m going through… I’ve taken upon myself some new projects that are now crushing me, I’m barely sleeping at night, and in daytime I have no time, not even to eat! I’m lucky to have my parents, who help me with Elisa in the afternoon, or else I wouldn’t know what to do! I’m setting myself the end of June as a deadline, then I’ll stop and I’ll release my hold, or else I could explode… I apology for this little outburst, I promise I’ll tell you everything, but now I don’t even have the time to write on the blog and post my recipes, and I don’t want to! :-/ Kisses and have a nice day!

Ingredients for 4 servings:
1,5 kg of mussels
2 cloves of isotretinoin online garlic
extra-virgin olive oil
Dapoxetine on line black pepper
Combivent without prescription parsley

Preparation Time: 20 min.
Cooking Time: 10 min.
Total Time: 30 min.

How to make Impepata (Mussels in a Pepper Broth)

Clean the mussels by washing them under running water while striking them against each other in order to clean the shells.

Draw away the beard (we call it funiciello) emerging from the mussels’ shell, then put your mussels in some fresh water for at least 15 minutes.

Warm the oil up, together with the garlic.

As soon as the garlic gets golden, drain the mussels and add into the pan.

< Cover with a lid and let cook for a few minutes on a high heat, until all of them will have opened.

In the end, add plenty of freshly ground black pepper, and the chopped parsley.
Shake the pan with the lid completely closed (take care!), so that it will blend evenly.

Serve your Impepata still hot, together with some some croutons.


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