Portuguese Style Steamed Mussels Recipes

PORTUGUESE STYLE MUSSELS IN SPICY CHOURICO TOMATO SAUCE

Steps:

• Scrub the mussels with a stiff brush and pull out the hairy beards. Rinse and drain
• In a large pot add enough water to fill approximately 3 inches. Add the sliced lemon and mussels. Bring to boil. Steam until the shells have opened. Approximately 2-3 minutes. Discard any unopened mussels.
• While the mussels are steaming, add oil to a large frying pan. Sautee diced chourico until starting to brown. Add in the onions, garlic, chili flakes, smoked paprika, paprika, and pinch of salt. Continue to saute until the onions are cooked.
• Deglaze the pan by adding in wine. Use the spatula to scrape any browned bits off the bottom of the pan.
• Add diced tomatoes, heavy cream and parsley. Stir to combine. Season to taste with salt.
• Strain the mussels and discard the lemon slices. Add the mussels to the tomato sauce and toss to combine.
• Sprinkle with more fresh parsley and serve with warm crusty bread.
• Enjoy!

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

PORTUGUESE-STYLE STEAMED MUSSELS

Steps:

• 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.
• 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.

SHUCKERS' PORTUGUESE MUSSELS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
• Meanwhile, clean and de-beard the mussels, and then set aside.
• Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
• Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
• Serve the bowl of mussels with the warm garlic bread.

MUSSELS PORTUGUESE STYLE

Steps:

• Prepare mussels, discarding any that will not close after a light tap.
• Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
• Add chicken broth and wine. Allow to come to a boil.
• Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
• Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.

STEAMED MUSSELS PROVENCAL

Steps:

• Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
• Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
• Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
• Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.

PORTUGUESE STEAMED CLAMS

Steps:

• Wash clams well in a sink of cold water. Discard any clams that are already opened.
• In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
• Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

PROVINCETOWN MUSSELS

Steps:

• Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.
• Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.
• Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover.
• Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake.
• Finish with salt and pepper and the juice of the lemon. Serve with crusty bread.

STEAMED MUSSELS WITH SOFRITO

Steps:

• Scrub mussels well and remove beards. Cut bell peppers into 1/2-inch pieces and transfer half to a blender, reserving remaining half in a bowl. Chop onion and garlic. Add onion, garlic, cilantro, oregano, and cumin to blender and puree until smooth.
• In a 4-quart kettle heat oil over moderate heat until hot but not smoking and cook puree, stirring, 2 minutes. Add mussels, reserved bell peppers, wine, and broth and simmer, covered, 4 to 8 minutes, checking mussels occasionally after 4 minutes and transferring them as they open to a bowl. (Discard any unopened mussels after 8 minutes.) Season sauce with orange juice and salt and pepper. Serve mussels with sauce and bread.