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Mussels a la Portuguese


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  • 2 to 3 lbs. mussels
  • 3 tsp. finely chopped parsley
  • 2 fresh thyme sprigs, or pinch dried thyme
  • 1 clove garlic, chopped
  • 1 or 2 bay leaves
  • 2 Tbsp. olive oil
  • 1/2 tsp. ground black pepper
  • 3 tsp. butter
  • 1/2 cup fresh cream
  • 2/3 cup dry white wine
  • 2 sprigs chopped parsley
  • 1/3 cup water
  • lemon quarters


Servings 4
Preparation time 15mins
Cooking time 25mins


Step 1

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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