Musselsportuguesestyle Recipes

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PORTUGUESE STYLE MUSSELS IN SPICY CHOURICO TOMATO SAUCE



Portuguese Style Mussels in Spicy Chourico Tomato Sauce image

These steamed, saucy mussels with chourico sausage in a rich garlic-tomato-wine broth are divine. Even better when you have a big chunk of warm crusty bread to mop up the sauce! The sweetness of mussels, with the smoky, spicy, saltiness of chourico makes them work beautifully together in this flavor packed Portuguese inspired entrée or appetizer. This is another one of my mom's recipe that has been handed down to me after years of many recipe variations until she reached this recipe.

Provided by fedbysab

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 14

3 lb mussels
½ lemon (sliced)
1 lb Portuguese Spicy Chourico (diced into small cubes)
2.5 cups diced canned tomatoes
1 medium onion (diced)
6 garlic cloves (minced)
2 cups white wine
¼ cup heavy cream
1 tbsp chili flakes
1 tbsp paprika
1 tsp smoked paprika
1/3 cup fresh parsley (chopped)
salt (to taste)
oil (for cooking)

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!

Nutrition Facts : Calories 680 kcal, Carbohydrate 23 g, Protein 42 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 140 mg, Sodium 2117 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

SHUCKERS' PORTUGUESE MUSSELS



Shuckers' Portuguese Mussels image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons butter, plus more for spreading
Minced garlic
1/2 loaf French bread
3 pounds mussels
1 cup ground Portuguese chourico
1/2 large onion, sliced
1/2 medium green pepper, sliced
1/2 medium red pepper, sliced
1/2 cup Riesling wine

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.

PORTUGUESE-STYLE STEAMED MUSSELS



Portuguese-Style Steamed Mussels image

Provided by Amanda Hesser

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
3 bay leaves
1 tablespoon finely chopped garlic
1 medium onion, cut in 1/4-inch dice
1 small red bell pepper, cut in 1/4-inch dice
2 medium tomatoes, peeled, seeded and finely chopped
1/4 pound chourico or chorizo sausage, thinly sliced
1 cup dry white wine
3 pounds mussels (preferably wild) scrubbed and debearded
2 tablespoons chopped Italian parsley
2 tablespoons chopped cilantro
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1334 milligrams, Sugar 4 grams

MUSSELS PORTUGUESE STYLE



Mussels Portuguese Style image

This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.

Provided by threeovens

Categories     Mussels

Time 10m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 6

2 lbs fresh mussels, scrubbed and bearded
1/4 cup olive oil (or olive oil and butter mixed)
4 garlic cloves, minced
2 cups chicken broth
1 cup red wine
fresh parsley, for garnish

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.

Nutrition Facts : Calories 388, Fat 19.3, SaturatedFat 3, Cholesterol 63.5, Sodium 1033.4, Carbohydrate 11.3, Fiber 0.1, Sugar 0.7, Protein 29.6

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