Mussels à la Portuguaise/Mexilhão à Portuguesa

“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.

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