Portuguese-Style Steamed Mussels
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra virgin olive oil
- 3bay leaves
- 1tablespoon finely chopped garlic
- 1medium onion, cut in ¼-inch dice
- 1small red bell pepper, cut in ¼-inch dice
- 2medium tomatoes, peeled, seeded and finely chopped
- ¼pound chourico or chorizo sausage, thinly sliced
- 1cup dry white wine
- 3pounds mussels (preferably wild) scrubbed and debearded
- 2tablespoons chopped Italian parsley
- 2tablespoons chopped cilantro
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
580 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 46 grams protein; 1207 milligrams sodium
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.
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