Peppered mussels

The story goes that Ferdinand I of Bourbon was a lover of good food. He greatly enjoyed the dishes based on fish and was particularly delicious mussels. In fact, it is said that he was fishing in the waters of Posillipo and then it was preparing the soup or the peppered.
Being the Neapolitan coast rich in these molluscs easy to fish, even the people became major consumer and many were the recipes that were created.
Then came the idea of installing the kiosks on the seafront where to sell and the wayfarer walking, peppered mussels, especially during periods of warm weather. In fact, the popular experience had determined that the best time to consume the mussels was from May to August, so much so that even today, among the Neapolitans is a widespread belief that the mussels are good in the months without the 'R' in the name (May, June, July, August).
Currently, many restaurants in the old town are known because of their peppered mussels and represent a point of comfort essential for the most avid followers of the mussels.
L 'impepata is a dish that makes simplicity its exclusive note and the freshness and quality of the product its main ingredients.