PORTUGUESE STYLE MUSSELS IN SPICY CHOURICO TOMATO SAUCE
These steamed, saucy mussels with chourico sausage in a rich garlic-tomato-wine broth are divine. Even better when you have a big chunk of warm crusty bread to mop up the sauce! The sweetness of mussels, with the smoky, spicy, saltiness of chourico makes them work beautifully together in this flavor packed Portuguese inspired entrée or appetizer. This is another one of my mom's recipe that has been handed down to me after years of many recipe variations until she reached this recipe.
Provided by fedbysab
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Scrub the mussels with a stiff brush and pull out the hairy beards. Rinse and drain
- In a large pot add enough water to fill approximately 3 inches. Add the sliced lemon and mussels. Bring to boil. Steam until the shells have opened. Approximately 2-3 minutes. Discard any unopened mussels.
- While the mussels are steaming, add oil to a large frying pan. Sautee diced chourico until starting to brown. Add in the onions, garlic, chili flakes, smoked paprika, paprika, and pinch of salt. Continue to saute until the onions are cooked.
- Deglaze the pan by adding in wine. Use the spatula to scrape any browned bits off the bottom of the pan.
- Add diced tomatoes, heavy cream and parsley. Stir to combine. Season to taste with salt.
- Strain the mussels and discard the lemon slices. Add the mussels to the tomato sauce and toss to combine.
- Sprinkle with more fresh parsley and serve with warm crusty bread.
- Enjoy!
Nutrition Facts : Calories 680 kcal, Carbohydrate 23 g, Protein 42 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 140 mg, Sodium 2117 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
MUSSELS PORTUGUESE STYLE
This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.
Provided by threeovens
Categories Mussels
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare mussels, discarding any that will not close after a light tap.
- Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
- Add chicken broth and wine. Allow to come to a boil.
- Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
- Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.
Nutrition Facts : Calories 388, Fat 19.3, SaturatedFat 3, Cholesterol 63.5, Sodium 1033.4, Carbohydrate 11.3, Fiber 0.1, Sugar 0.7, Protein 29.6
SHUCKERS' PORTUGUESE MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
- Meanwhile, clean and de-beard the mussels, and then set aside.
- Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
- Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
- Serve the bowl of mussels with the warm garlic bread.
PORTUGUESE-STYLE MUSSELS OVER LINGUINE
Make and share this Portuguese-Style Mussels over Linguine recipe from Food.com.
Provided by Scarlett516
Categories Portuguese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Remove the skin from the sausage and chop into 1/4-1/2 inch pieces. Combine the olive oil and sausage into a large, deep pot over medium heat. Cook, stirring, for about 5 minutes.
- When the sausage begins to brown, add the garlic.
- Cook 1 or 2 minutes, stirring occasionally, then add the tomatoes and 1/4 cup basil.
- Cook 1-2 minutes, stirring, until tomatoes are softened. Add the water if you are not using canned tomatoes. Stir, add the mussels, cover, and turn heat to high.
- Salt the boiling water and cook the pasta until it is al dente.
- Cook the mussels, shaking the pot occasionally until all the mussels are open, about 10 minutes.
- Drain the pasta, place in a large serving bowl, and pour the mussels and sauce over the pasta.
- Garnish and serve.
Nutrition Facts : Calories 647.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 63.7, Sodium 658.7, Carbohydrate 95.5, Fiber 4.2, Sugar 3.1, Protein 42.4
PORTUGUESE-STYLE STEAMED MUSSELS
Provided by Amanda Hesser
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (6 quart) casserole or soup pot over medium-high heat, combine olive oil and bay leaves. Heat for 1 minute, then add garlic, onion and red bell pepper. Saute vegetables until tender, about 5 minutes. Add tomatoes, sausage and wine. Simmer for 5 minutes.
- Add mussels. Cover and steam until mussels open, about 5 minutes. Remove mussels to serving bowls. Return pot to medium heat, and add parsley, cilantro and black pepper to taste. Spoon sauce over mussels, and serve immediately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1334 milligrams, Sugar 4 grams
MUSSELS A LA PORTUGUESE RECIPE - (1/5)
Provided by NickiR
Number Of Ingredients 13
Steps:
- Wash mussels under running water, and remove all traces of mud, seaweed and barnacles with a brush or knife; remove beards. If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they do not close, discard them. Gently fry shallots and garlic in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over top. Cover pan, bring to a boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook. Serve as soon as the shells open. Serve in deep bowls, garnished with parsley and lemon quarters. Ensure to include a large spoon to scoop up the juice.
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