Portuguese-Style Steamed Mussels
Published October 7, 1997
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons extra virgin olive oil
3 bay leaves
1 tablespoon finely chopped garlic
1 medium onion, cut in ¼-inch dice
1 small red bell pepper, cut in ¼-inch dice
2 medium tomatoes, peeled, seeded and finely chopped
¼ pound chourico or chorizo sausage, thinly sliced
1 cup dry white wine
3 pounds mussels (preferably wild) scrubbed and debearded
2 tablespoons chopped Italian parsley
2 tablespoons chopped cilantro
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
23 grams carbs; 113 milligrams cholesterol; 580 calories; 15 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 2 grams fiber; 1207 milligrams sodium; 46 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (6 quart) casserole or soup pot over medium-high heat, combine olive oil and bay leaves. Heat for 1 minute, then add garlic, onion and red bell pepper. Saute vegetables until tender, about 5 minutes. Add tomatoes, sausage and wine. Simmer for 5 minutes.
- Step 2
Add mussels. Cover and steam until mussels open, about 5 minutes. Remove mussels to serving bowls. Return pot to medium heat, and add parsley, cilantro and black pepper to taste. Spoon sauce over mussels, and serve immediately.
Private Notes
Comments
This is very close to Bourdain’s Les Halles recipe (RIP to both), but without bay leaves, tomatoes & red pepper. Tomatoes & paprika are typical of a Portuguese preparation, so I might keep tomatoes. Bourdain recommends a dollop of butter to be added with the parsley & cilantro.
These are perfectly delicious. The sausage adds just a little heat and rough texture, the sauce is enough to soak into crunchy garlic toasts (spread bread slices with a little olive oil, broil till crusty, rub w/garlic), and it all comes together in no time.
Super-easy and delicious. I followed the recipe exactly, but used 2 lbs of PEI mussels. Great dinner for two with some toasted baguette slices and a salad. And white wine.