Mexilhões (Mussels)

This refreshing starter name is a fast and healthy option for a light seafood meal

Ingredients

(serves 4)

1 kg of fresh mussels (can use frozen)
1/2 cup of olive oil (virgin)
1/2 cup of a dry white wine
1 big onion
3 small tomatoes
1/2 red bell pepper
1 small chilly (optional)
4 garlic clove, sliced
Salt
Coriander/Cilantro (can substitute for parsley)
paprika
1 lemon

Instructions:

• Clean the mussels by removing any loose shells and “beards”. Wash well in running water
• Pour the olive oil in a large Dutch oven, and add the onion sliced. Once the onion softens add the garlic and cilantro stems. Cook over medium heat for 2 minutes, and then add the chopped tomatoes. Let it simmer at low heat for 8-10 minutes. Then add the lemon juice and white wine to the mix, and let the alchool evaporate (should be around 3-5 minutes).
• Add the mussels and cover with the lid. Cook about 6-10 minutes or until all the mussels are open. (you need the steam to cook them).
• Once all the mussels are open, take the lid off.
• Place them on the serving dish and pour the sauce over the clams. Garnish with some chopped coriander.

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Steamed Mussels – recipes ENG

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