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Mussels à la Portuguaise/Mexilhão à Portuguesa

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“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

Mussels à la Portuguaise

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Written by Pedro Rebelo

June 4, 2016 at 9:33 am

Posted in Fish, Recipes/Receitas

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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.

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Written by Pedro Rebelo

December 18, 2012 at 12:32 pm

Posted in Fish, Recipes/Receitas

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Mussels Vinaigrette/Mexilhão em Vinagrete

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This is a great way of preserving left over mussels cooked à Bulhão Pato or a Mariniere. The mussels marinate for one day in the fridge and are served cold in their shells. Delicious as an appetizer with fresh bread.

Mussels Vinaigrette

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Written by Pedro Rebelo

January 5, 2010 at 10:46 am

Seafood chowder/Sopa Branca do Mar

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Fish and seafood soups are often proud specialities for restaurants all along Portugal’s coast. Different varieties of fish and shellfish combined with rich fish stocks and vegetables make these soups a substantial meal and a great use of off cuts and left overs if you have lots of fish and seafood around the house. You can also ask your fishmonger to make you a soup mix.
This recipe is a healthy (low carb, lactose and gluten free) version of a seafood chowder and substitutes cream for a mix of almond milk and silken tofu. This makes for not only a lighter and healthier dish but also allows the intense seafood flavours to come to the fore. The key for a rich flavoursome soup is a good shellfish stock, made here by simply steaming cockles and mussels. Types of fix and quantities are very flexible so do experiment…
Seafood

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Written by Pedro Rebelo

February 20, 2016 at 11:00 am

Scallops Domingos Rodrigues/Vieiras à Domingos Rodrigues

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This recipe claims no historical authenticity but is inspired by the first cookbook to be published in Portugal – Domingos Rodrigues’ Arte de Cozinha (1680). The book is a fascinating journey into a world of flavours that combine recently available spices like saffron, cinnamon and cardamon with european cooking methods. Th Portuguese discoveries of the XIV and XV century transformed the larder of not only Portuguese society but all of Europe as well bringing old Portuguese techniques to South America, India, China and Japan!

The sauce presented here is inspired by a combination of almond flour and egg yolk which seems to have been used as a standard technique for providing body and texture to sauces and soups in Rodrigues’ book. We use it here to produce a light and delicate sauce flavoured with mussel juice, served with roast asparagus.

scallops_rodrigues50

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Written by Pedro Rebelo

March 22, 2015 at 3:33 pm