Peppered Mussels with Balsamic Vinegar of Modena | Mazzetti L'Originale di Modena
Second courses

Peppered Mussels

with Cremoso Bianco (white)
Cozze con Aceto Balsamico di Modena - Mazzetti l'Originale
Preparazione cottura
Time: 45 minutes
Cooking time: 5 minutes
Portions: 4 people


1500 g of mussels
50 g of extra virgin olive oil
1 glass of dry white wine 

3 garlic cloves
black pepper

Cremoso Bianco (white) Mazzetti l'Originale
8 slices of bread


Scarpe and clean the mussels' shells and eliminate the byssus (the black barbel outside the shell).

In a big pot, warm up the oil and the garlic, then add the mussels.

Put a lid on the pot and let cook for few minutes till the mussels' shells will be opened.

At the end of the coking add a lot of Black pepper, Cremoso Bianco (white) Mazzetti l’Originale and chopped parsley.

Then shake the pot keeping the lid put on. This in order to let the mussels water and the condiments to mix at the best.

Serve the mussels hot, accompany them with the bread slices.



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