Cozze alla Marinara And Impepata di Cozze (Italian Peppered Mussels)

Cozze alla Marinara (Italian Peppered Mussels), also known as 'Mpepata (Italian pepata) di Cozze in Neapolitan dialect, is a classic dish I often enjoyed growing up in the coastal South of Italy. Unlike the English understanding of "marinara," which implies a red tomato sauce, the authentic Italian recipe is prepared in bianco (white) or simply with black pepper. It is a quick appetizer ready in 5 minutes.

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• Ingredients
• Step-by-Step Instructions
• Serving Suggestions
• Cozze alla Marinara or 'Mpepata di Cozze (Italian Peppered Mussels)

In Italy, the term "Marinara" refers to a style of cooking "for the sailor," which does not necessarily include tomatoes.

While outside of Italy the word is often associated with red sauce, Cozze alla Marinara are actually cooked in bianco (white).

The broth is created naturally from the mussels' own liquor, enriched with white wine and aromatics.

In Naples, we often strip this dish down even further to the strict 'Mpepata di Cozze (in Neapolitan dialect) or Pepata di Cozze (in Italian), using nothing but mussels and abundant black pepper.

This dish represents the essence of the cucina povera (poor kitchen) of the South.

It relies entirely on the freshness of the catch rather than complex sauces.

Whether you choose the strict Neapolitan 'Mpepata or the aromatic Marinara variation, the secret remains the same: use live, high-quality mussels.

While it is a perfect option for the Christmas Eve Vigilia (Feast of the Seven Fishes), we enjoy it year-round.

It can be served as a shared antipasto or as a light primo piatto, eaten like a soup with plenty of toasted, crusty bread to soak up the delicious juices.

If you enjoy this dish, you might also like to try other classic mussel recipes like Cozze Gratinate (stuffed baked mussels) or the surf-and-turf combination Pasta Mari e Monti.

Ingredients

For the pepata or 'mpepata di cozze

• Fresh Mussels (Cozze): You will need about 2 kg (4.5 lbs) for 4 people. They must be purchased alive, tightly closed, and heavy for their size. They provide the savory, briny liquid that forms the base of the broth.
• Black Pepper: This is the most critical seasoning, especially for the 'Mpepata version. It must be freshly ground and used abundantly to provide the signature spicy kick.
• Lemon Wedges: Essential for serving. The fresh acidity cuts through the saltiness of the mussel liquor and cleanses the palate.

For the "Alla Marinara" variation:

• Extra Virgin Olive Oil: Used to create the sauté base. High quality is mandatory here as it emulsifies with the mussel water to create the sauce.
• Garlic: 2 cloves, peeled and slightly crushed. It infuses the oil with a gentle pungency that balances the sweetness of the shellfish.
• Dry White Wine: About ½ cup. It adds a layer of acidity and helps steam the mussels open quickly.
• Fresh Parsley: Use the stalks during the cooking process to add depth to the broth, and chop the fresh leaves to sprinkle at the end for color and freshness.

Measurements are in the recipe card

Crusty Bread: Since this dish is often eaten like a soup, slices of toasted sourdough or country bread are necessary to soak up the juices (fare la scarpetta).

Step-by-Step Instructions

1. Clean the mussels thoroughly under cold running water. Scrape off any barnacles with a small knife and pull out the "beard" (byssus) that hangs from the shell. Discard any mussels that are broken or do not close when tapped.
2. For the strict Neapolitan 'Mpepata: Place the clean mussels directly into a large, dry, hot pot over high heat. Do not add oil, water, or wine.
3. For the Cozze alla Marinara: Heat the extra virgin olive oil, crushed garlic, and parsley stalks in a large pot over medium heat until fragrant. Increase the heat to high, add the mussels, and pour in the dry white wine immediately.
4. Cover the pot with a lid immediately to trap the steam. Cook for about 3 to 5 minutes until the shells open.
5. Shake the covered pot or use a large spoon to mix the mussels gently once or twice to ensure they cook evenly.
6. Remove the pot from the heat as soon as the shells have opened. Discard any mussels that remain closed.
7. Transfer the cooked mussels to a serving bowl.
8. Filter the cooking liquid remaining in the pot through a fine-mesh sieve or cheesecloth. This is crucial to remove any sand or impurities released by the shells.
9. Pour the hot, filtered broth back over the mussels.
10. Sprinkle generously with freshly ground black pepper. If you made the Marinara version, add the fresh chopped parsley leaves now. Serve immediately with lemon wedges and slices of toasted bread.

Serving Suggestions

Serve these mussels steaming hot, ideally with a side of toasted slices of crusty bread to soak up the briny, peppery broth.

This dish works perfectly as a shared antipasto or a light primo piatto eaten like a soup.

Pair it with a crisp, mineral white wine from the Campania region, such as Falanghina or Greco di Tufo, which complements the natural salinity of the seafood.

If you are making this cozze alla marinara or pepata di cozze, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Instagram or sign up to my newsletter.