Pasto

Cooking from a Portuguese perspective

Mussels “Bulhão Pato”/Mexilhões à Bulhão Pato

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Mexilhões à Bulhão Pato/Mussels Bulhão Pato

Mexilhões à Bulhão Pato/Mussels Bulhão Pato

 

A variation of the classic clam dish, this works equally as well with mussels. This recipe based be used as a base for preparing mussels vinaigrette.

500gr fresh (live) clams

1 cup roughly chopped coriander

2 finely chopped cloves garlic

3 whole dried chillies (optional)

1 juiced lemon

3 tbsp olive oil

 

 

1. Wash the mussels in fresh water to remove “beard”.

 

2. Heat up the olive oil in a large pot, add chillies, garlic and stir for a minute (do not overcook).

 

3. Add mussels at high heat and close pot, shaking occasionally until clams are cooked (i.e. until the shells open).

 

4. Add lemon juice and coriander. Toss and serve immediately with fresh white bread or toasted bread.

 

 

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Written by Pedro Rebelo

December 18, 2012 at 12:32 pm

Posted in Fish, Recipes/Receitas

Tagged with ,

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