Posted on Sunday, September 25, 2016 in
Seafood Recipes
Portuguese Mussels in Garlic Sauce
The key to this delicious Portuguese style dish is a hot red pepper paste called Pimenta Moida.
Share this Recipe:
| Preparation time | 25 min |
| Cooking Time | 30 min |
| Ready In | 55 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
2 pounds fresh mussels, see below for preparation.2 tablespoons butter2 tablespoons extra virgin olive oil¼ cup shallots, chopped small3 tablespoons fresh garlic, coarsely chopped1 tablespoon Pimenta Moida, jarred crushed hot peppers2 plum tomatoes, seeded and diced smallZest from half a lemon1 tablespoon fresh thyme2 tablespoons fresh parsley minced, dividedJuice from half a lemon½ cup white wine, preferably Riesling8 ounce bottle clam juice¼ cup heavy cream2 tablespoons butterPortuguese bread, sliced and toastedGarlic clove to rub on toasted bread
Get Portuguese ingredients 
Preparation
- To prepare mussels, scrub shells with a soft brush to remove any barnacles or scale. De-beard by pulling on the “beard” that protrudes from some of the shells and twist back and forth to remove. Do all of this while running under cold water. Any shells that stay open, discard. Keep mussels refrigerated until ready to use.
- In a large sauté pan or skillet, melt butter and oil over medium heat and add shallots and cook for two minutes.
- Add garlic, hot peppers, plum tomatoes, lemon zest, thyme and one tablespoon of parsley. Cook for five minutes.
- Add lemon juice and stir mixture.
- Add wine and cook for two minutes to reduce liquid by half.
- Add clam juice, bring to a boil and reduce to a simmer. Simmer for five minutes.
- Increase heat to medium high, add mussels, cover and cook for two to three minutes or until mussels open.
-
Remove from heat and remove mussels to a serving bowl using a spider or strainer, leaving liquid and solids behind in the pan.
- Return the pan to the heat and add cream and cook over medium high for two minutes.
- Remove from heat and stir in the two tablespoons of butter.
- Pour this mixture over the mussels and sprinkle the remaining parsley over the finished dish.
- Serve hot with toasted Portuguese bread slices that have been rubbed with garlic.
- Discard any mussels that do not open.
Recipe & Photo Credit: Martha, afamilyfeast.com
Portuguese Fried Garlic Shrimp
Portuguese fried garlic shrimp recipe (receita de camarões fritos com alho), sautéed shrimp with garlic, chili, olive oil, margarine, white wine, salt, and pepper.
| Level of Difficulty | Very Easy |
| Servings | 2 |
Portuguese Salmon Tart
This Portuguese salmon tart recipe makes a unique and tasty, meatless pie that will be enjoyed by everyone.
| Level of Difficulty | Easy |
| Servings | 4 |
You might also like:
This list of the top 5 Portuguese desserts was compiled by Michael Costa according to his individual taste, don't count the calories lol.
Here are 5 great Portuguese recipe books I highly recommend you get for yourself or someone you know who loves Portuguese food.
Top 5 light but delicious Portuguese dessert recipes was put together by Michael Costa.
Watch this easy to follow, step to step video to learn how to make Nancy's simple and quick Portuguese crab (caranguejo simples e rapido).
During the fall and winter you can freeze the chestnuts you have in excess. It's an easy process that ensures you have good quality chestnuts for use all year round!
Nancy's Portuguese rice with peas and carrots, arroz com ervilhas e cenouras, is a simple yet flavorful side dish.