Portuguese Mussels Recipe (Moules à la Portugaise)
Dive into our Portuguese Mussels Recipe (Moules à la Portugaise)! This savory treat, drenched in a luscious tomato wine sauce, is more than just a dish – it's a journey. From the very first bite, you'll be transported to a vibrant Portuguese seaside tavern, with the rhythmic Fado tunes in the background. For seafood aficionados and global flavor explorers alike, this is your ticket to an authentic Portuguese gastronomic adventure. Let's set sail!"
Ingredients
- 2 lbs fresh mussels cleaned and debearded
- 1 cup white Portuguese wine like Vinho Verde or another dry white wine
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 can 14 oz. diced tomatoes
- 3 tbsp olive oil
- 2 bay leaves
- 1/2 tsp smoked paprika pimentón
- 1/2 tsp crushed red pepper flakes adjust to taste
- 1/4 cup fresh parsley chopped
- 1 lemon sliced for garnish
- Salt and pepper to taste
- Fresh crusty bread for serving
Instructions
- Clean the mussels: Rinse them under cold water, scrubbing the shells to get rid of any dirt. Remove the beard (the stringy thing hanging out of the mussel) by pulling it toward the hinge of the mussel.
- Sauté The Base Ingredients: In a large pot or deep skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Make The Tomato Sauce: Add the diced tomatoes (with their juice) to the pot. Mix in the bay leaves, smoked paprika, and red pepper flakes. Simmer the mixture for about 10 minutes, allowing the flavors to meld together.
- Add The Wine: Pour in the white wine, bringing the mixture back to a gentle simmer.
- Cook the Mussels: Add the mussels to the pot and cover with a tight-fitting lid. Allow the mussels to steam for about 5-7 minutes, or until they've all opened up. Discard any mussels that don't open.
- Final Touches: Season the sauce with salt and pepper to taste. Sprinkle the fresh parsley over the top. Serve hot with slices of lemon and fresh crusty bread on the side to soak up the delicious sauce.
Notes
Remember, mussels cook quickly, and they're best eaten right after they're made. The tomato wine sauce is flavorful and aromatic, so be sure to serve this dish with plenty of fresh bread for dipping.
Enjoy your authentic Portuguese mussels recipe!
