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
Instructions
- 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.
- Transfer the mussels to a serving bowl.
- Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
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