Initially, the months without a “R” in the name, according to tradition, were those to be preferred to best enjoy the mussels.
The “impepata” is very easy. Of course, you need to brush and clean the mussels properly and then, in a pan with some garlic cloves, once the oil is hot, you can add the seafood. Cover the pan with a lid and leave it for few minutes on high heat until the mussels have opened. When cooked, add some freshly ground pepper and some chopped parsley (if you like). Mix the sauce and the mussels agitate the pan and serve warm.
