Portuguese Style Steamed Mussels

Heyo, today is the 10th of June, the Day of Portugal, so how about sharing a very simple and delicious Portuguese dish from should i say, costal cuisine from the Algarve region, this is a very simple recipe, mostly a shallow steaming of muscles with some garlic, coriander, white wine, is a nice appetiser to share or it can be a light main dish.

I know it might be a cliche, but a lot of what people say about Portuguese cuisine is a quality of letting the ingredients speak for themselves, doesn’t mean there aren’t complex or overly spiced dishes, of course there are, but there is a lot of Portuguese culinary traditions that are just simple and delicious and this is one of them.

Another tradition is doing this dish while partaking of the available wine, its an important part, it makes the cooking fly like a gentle sea breeze hehehe ohh ohh and don’t forget to get some nice rustic bread to soak up the juices, lets check the recipe.

Portuguese Style Steamed Mussels

Servings: 4
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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Portuguese style steamed mussels in wine, delicious appetizer especially good for the end of a hot summers day!

Ingredients

Mussels – 1kg
Onion – 1 Large
Garlic – 3 Cloves
White Wine – 300ml
Coriander – A Small Sprig (To Taste)
Olive Oil – 3 Tablespoons
Pepper – A Pinch
Salt – A Pinch

Directions

Start by cleaning the mussels, by scraping the mussels with a knife to remove any large impurities, then wash them well and brush them so they don’t shed any impurities, remove all the mussels with a ladle and set aside.
Now sauté the mussels in a large frying pan with the olive oil, the chopped onion and the chopped garlic, and fry until the onion and garlic are golden brown.
Then add the white wine and a pinch of salt and pepper, cook for about 4 minutes and add the mussels, cover and cook for 5 to 6 minutes until the mussels are open and tender.
Now discard the mussels that haven’t opened and taste the broth, add a pinch of chopped coriander, plus salt and pepper to taste and enjoy!

Notes: A good way to avoid any sand in the broth is to remove the mussels to a serving dish, strain the broth through a sieve and only then season with salt and pepper and a pinch of coriander.

This recipe for Portuguese Style Steamed Mussels was originally created on BakeAfter.com. Esta receita de Mexilhão a Algarvia foi publicada em português no Iguaria.com.