“À la Portuguaise” is a term that features rather prominently in Escoffier’s masterpiece Le Guide Culinaire (1903). It often stands for a simple yet magical combination of ingredients. Olive oil, garlic, onion, tomato and white wine. That’s basically what we use to bring these mussels to life. Give it a go!
2 red onions ( thinly sliced)
3 cloves garlic (thinly sliced)
1 small dried chillie
1 bay leaf
A bunch of parsley
1 kg mussels
3 tbsp olive oil
2 tbsp dry white wine
1 tin of good quality chopped tomatoes
1. In a large pot, gently fry the onions in olive oil with the bay leaf and chillie for a few minutes, then add the garlic and half the parsley (use the stems and bottom part of the bunch). Cook at low heat for another 3-4 minutes.
2. Add the white wine and reduce for a couple of minutes. Add the chopped tomatoes and cook for 5 minutes.
3. Add the mussels, cover and cook unti the shells open. Sprinkle the rest of the parsley and serve immediately with some nice bread or polenta.
Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture.
Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy.
His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.
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2 thoughts on “Mussels à la Portuguaise/Mexilhão à Portuguesa”
Anything influenced by Portugal is wonderful!