Mussels a la Portuguese
Yield
3 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | kg |
mussels
|
*
|
| 4 | each |
shallots
finely chopped |
*
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | teaspoons |
butter
|
|
| ⅔ | cup |
white wine
dry |
*
|
| ⅓ | cup |
water
|
|
| 3 | teaspoons |
parsley leaves
finely chopped |
|
| 2 | sprigs |
thyme
fresh, or pinch of dried thyme |
*
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
black pepper
ground |
|
| 125 | ml |
cream
fresh |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kg |
mussels
|
*
|
| 4 | each |
shallots
finely chopped |
*
|
| 1 | each |
garlic cloves
finely chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 158 | ml |
white wine
dry |
*
|
| 79 | ml |
water
|
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 2 | sprigs |
thyme
fresh, or pinch of dried thyme |
*
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
black pepper
ground |
|
| 125 | ml |
cream
fresh |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | wedges |
lemon
|
*
|
Directions
Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles.
Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard.
Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured.
Add wine, water, parsley, thyme, bay leaf, pepper and mussels.
Pour cream over the top. Cover pan, bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly.
The shells will open as the mussels cook.
Serve as soon as the shells open.
Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters.
Don't forget a large spoon to scoop up the juice.
