Mussels “Bulhão Pato”/Mexilhões à Bulhão Pato
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.