Delicious Mussels with Parsley Recipe
Ingredients
Directions
- 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.
- Portuguese crusty bread can be used to sop up the sauce.
Adapted from a Recipe by: food.com
Frequently Asked Questions
Yes, you can use frozen mussels, but ensure they are fully thawed and cleaned before cooking. Follow the same cooking instructions, but you may need to adjust the cooking time slightly.
If you prefer not to use red wine, you can substitute it with additional chicken broth or use white wine. For a non-alcoholic version, consider using grape juice mixed with a little vinegar for acidity.
Leftover cooked mussels should be stored in an airtight container in the refrigerator and consumed within 1-2 days. Reheat them gently on the stove or in the microwave before serving, but do not refreeze them.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light, crisp wine offers a refreshing acidity that complements the brininess of the mussels beautifully.
General: Sauvignon Blanc - Its bright citrus and herbal notes enhance the flavors of the garlic and parsley in the dish.
Beer
Portuguese: Super Bock - This popular Portuguese lager is light and refreshing, making it a great match for the seafood without overpowering it.
General: Pilsner - Its clean and crisp profile complements the dish's flavors while providing a balanced contrast to the richness of the broth.
Other Beverages
Lemonade: The bright citrus notes of lemonade can enhance the fresh flavors of the mussels and provide a refreshing contrast to the dish.
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