Enameled gsw mussel cooker pot for approx. 1kg mussels.

The lid serves both to keep warm and to scoop the shells at the table Dishwasher safe for all heat sources, including induction Ø 18cm

Preparation:

Mussels are a tasty seafood that can be cooked in a variety of ways: steamed, in boiling water, grilled, baked, etc. They are great eaten alone, perhaps accompanied by chips or toast, or incorporated into a fish dish. In fact, to make a good peppered dish, mussels should simply be put in the pot and covered. The steam they will develop, precisely because they are covered, will bring them to the right degree of cooking.

Once cleaned, these are placed in a large saucepan with a high rim, along with a few tablespoons of extra oil and two to three crushed cloves of garlic. The pot should then be covered and passed over high heat. While cooking, the mussels should be stirred in a special way: one should take the pot by the handles and, holding the lid, shake it from bottom to top. In chief a few minutes - just enough time for the mussels to open - the impepata is ready.

It should be served immediately, after sprinkling it with ABBONDANTLY freshly ground black pepper. You can, if you wish, accompany them with lemon wedges and slices of toasted homemade bread. Enjoy!