Impepata di Cozze

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Centopassi Giato Grillo Catarratto DOC Sicilia 2024 featured in the 4-bottle white case for February 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Impepata di Cozze
Mussels in Black Pepper 

Serves: 4 

Ingredients

• 2 kg mussels, cleaned

• 40 g extra virgin olive oil

• 1 clove garlic, minced

• Freshly ground black pepper, to taste

• Chopped parsley, for garnish

• Lemon wedges, optional

Instructions

• Give your mussels a good once-over—discard any that are broken or stubbornly open. Pull off the beard and scrub away any grit. Rinse under cold water and set aside.

• Heat the olive oil in a very large pot over medium heat. Toss in the minced garlic and let it sizzle until fragrant, about 30 seconds. 

• Add the cleaned mussels and a generous grind of black pepper. Cover and let the mussels steam until they pop open, shaking the pot occasionally—about 3–4 minutes.

• Uncover, plate the mussels, and sprinkle with chopped parsley. Add lemon wedges, and serve immediately.

Buon Appetito!