'Mpepata di Cozze
That's Peppered Mussels. The spelling is in the Napoletano dialect, as it is a typical dish from 'round these parts. It is splendid simplicity as its most Italian!
I won't give a recipe, so to speak, as it is too easy to require the strain I would put on my brain trying to figure out how many mussels go for each person, all while converting into the metric kilo and back to pounds.
So, here is the procedure:
Find the absolute freshest** mussels that you can, and get as many as you need for the number of people you want to serve. Scrub them and let them sit in salty water long enough to open and expel any sand they might be clinging to. (I like to call the sand a little piece of home...) This should all take about 45 minutes with a couple of changes of water.
Drain all of the water and put them directly into a deep pan or pot and turn the heat to med or med high. For this preparation, there is no need for added liquid. Cover the pot and let them cook for about 10 minutes, or until all mussels have opened. It may take more or less time, just keep an eye on them, as soon as they are open, they're done.
Take the mussels out (discarding any mussel that hasn't opened), put them into a bowl, and ladle the liquid over (there will be liquid from the mussels themselves). Douse them with tons of FRESHly ground black pepper and squeeze lemon juice on top. It really is that simple...
**Dishes like this are so good here because the quality and freshness of the seafood is spectacular. (If you can find wild mussels where you are, splurge!! There is no comparison to the cultivated ones.) Just try to find the best mussels that you can--they should smell a little sweet and seawater-briny, like a piece of underwater heaven. If you should happen upon a "turdy" smell, go somewhere else. (I am sorry, but that is the best way to describe it, turdy. Very unpleasant...in a turdy kind of way.)
Now, if you don't go get the white wine, get in that kitchen, and start cookin', I won't be giving you any more recipes... ;)