Mussels and Seaweed on the Tidal Seashore, Cullen, Scotland, United Kingdom
Mussels and Seaweed on the Tidal Seashore, Cullen, Scotland, United Kingdom
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Murray, Lousie
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La Belle Cuisine - More Seafood Recipes

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Portuguese-Style Mussel Stew



 SeaBear Smokehouse

"Food is meant to tempt as well as nourish,
and everything that lives in water is seductive."

~ Jean-Paul Aron

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Kruse-Kolk, Alie
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Mussel Boat at Dawn, Waterford Harbour, Co Waterford, Ireland
Mussel Boat at Dawn, Waterford Harbour, Co Waterford, Ireland
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Portuguese-Style Mussel Stew

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6)

“We love hearty soups that double as one-dish meals. Dramatic in both presentation and taste, this adaptation of a Portuguese classic is one
of our favorites. Much of  its flavor comes from chorizo, a spicy pork
sausage used in Spanish and Mexican cuisines. Chorizo is readily
available in most larger supermarkets and specialty meat stores. As
with all hearty, peasant-style cooking, the ingredients in this soup
[stew] can vary with your larder and preferences.”

1/4 cup olive oil
2 1/2 cups diced yellow onions
1/4 cup minced garlic
5 ounces chorizo sausage, sliced
1/2 cup sliced pepperoni
2 teaspoons sweet paprika
1/4 teaspoon hot red pepper flakes
2 bay leaves
1/2 cup dry white wine
1 can (26 ounces) plum, tomatoes, undrained
4 cups chicken stock
1 can (14 ounces) chickpeas (garbanzo
beans), rinsed and drained
4 cups lightly packed whole green kale leaves
1 1/2 pounds mussels, scrubbed and debearded *
1 teaspoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
leaves and stems
2 tablespoons chopped fresh Italian parsley

1. In a large, nonreactive stockpot set over medium heat, heat the olive
oil until it ripples. Add the onions and cook until soft, about 5 minutes.
Add the garlic and cook for 2 minutes. Add the chorizo and pepperoni
and cook 5 minutes. Stir in the paprika, pepper flakes, and bay leaves,
and cook for 1 minute. Pour in the wine and simmer until it is reduced
by half, about 2 minutes. Add the tomatoes and their juice, breaking
up the tomatoes with the back of a spoon. Stir in the chicken stock.
Reduce the heat to low and simmer for 20 minutes.
2. Add the chickpeas and kale, cover, and simmer for 10 minutes.
3. Add the mussels, cover, and simmer until they open, 4 to 6 minutes.
Discard any mussels that don’t open. Stir in the lemon juice, salt,
cilantro, and parsley leaves. Serve immediately in large bowls.

* Buying and cleaning mussels:  Make sure their shells are tightly closed or will close if tapped lightly with your finger. To clean, scrub them well under cold
running water with a stiff-bristled brush to remove all sand and grit. Discard
any mussels that won’t close or feel unusually heavy (they’re probably filled
with sand or mud).
To debeard them, grasp the bit of stringy fibers that protrudes from the shell
with your fingers and pull it off. Cover cleaned mussels with a damp cloth
and store for up to two days in the refrigerator.

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