Cooking from a Portuguese perspective

Mussels à la Portuguaise/Mexilhão à Portuguesa

with 2 comments

“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!

Mussels à la Portuguaise

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.


Written by Pedro Rebelo

June 4, 2016 at 9:33 am

Posted in Fish, Recipes/Receitas

Tagged with ,

2 Responses

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  1. Anything influenced by Portugal is wonderful!

    Becky B

    June 4, 2016 at 9:37 am

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