Impepata di cozze is a traditional dish originating from Naples. These Neapolitan-style mussels are usually made with a combination of mussels, garlic, hot peppers, parsley, olive oil, and lots of freshly ground black pepper. The garlic and chili peppers are sautéed in olive oil, and the mussels are then cooked in the same pan until they open up.

Once done, the dish is sprinkled with parsley and black pepper, then served with lemon wedges and toasted bread slices that should be used to mop up the tasty juices. Impepata di cozze is often served as an appetizer for Sunday lunch in seaside restaurants of Campania.

Interestingly, the original recipe only calls for mussels and black pepper, and everything else is just a welcome addition.