gastromy | recipes

Portuguese styled mussels | Recepies





1 to 2 lbs. (1/2 to 1 kilo) Fresh or frozen mussels.

1  Med. – Onion diced
2 to 3 Clove – garlic
2 Tbsp. – Tomato paste
2 leaf – Bay leaf
1 Tbsp. – Honey
1/2 Tsp. – Cumin
1/3 Cup – Red hot peppers
3 to 4 Tbsp. – Olive oil

Splash or two of red or white vinegar.
1/2 Cup – White wine (optional)
1/4 Cup – Unsalted butter

Salt and pepper to taste.
Green onions for garnish.



Keep your pan on high heat, because you do not want to steam your items but fry them. I always like to take some time to properly fry the tomato paste to bring out its full flavor.
Also, when cooking at high heat, then you need to keep an eye on it for it can burn in a few seconds. So keep your pan moving.
Remember that this dish is yours and you know what your family and friends like. So it is important to keep tasting it along the way and adjusting it to your liking.
Here I am using frozen mussels and they have been pre-opened for me. The reason I used frozen instead of fresh is that I know a lot of people around the world would be able to find it easier in frozen packs.
When reducing the sauce, please keep it on high heat and keep it moving. As soon as you can get a clear streak of sauce on the pan bottom, then you know it is done and ready.
Now, normally you do not eat this dish with bread, but the sauce is too good and I like to soak up the bread. For the sauce is out of this world.


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