Peppered mussels
Impepata di cozze
SERVES 6 as a starter
PREPARATION 15 minutes
COOKING 15 minutes
Our friend Rino runs Il Pirata, a restaurant perched on the edge of a rock cliff with the beautiful sea below. We loved eating there. While sipping chilled Falanghina we pinched out plump juicy mussels from their shells and watched the staff cast luminous flies into the water to catch fish at the end of the evening service.
• 1kg mussels, cleaned and debearded• ½ tsp freshly ground black pepper• 50ml water• juice of 1 lemon, plus 1 unwaxed lemon
