Delicious Portuguese Mussels with Parsley Recipe
Why You Will Love This Recipe
Get ready to dive into the fresh taste of the coast with these Portuguese mussels! This easy dish features plump mussels, aromatic garlic, and a splash of red wine, all steamed just right. Topped with fresh parsley, it’s perfect for impressing friends or enjoying a cozy night at home. Don’t forget some crusty bread to soak up that delicious broth!
Tips for Success
• When cleaning mussels, ensure you remove the beards by tugging them firmly but gently, and check for any open shells before cooking. Discard any mussels that remain open after tapping them lightly, as they may be dead and unsafe to eat.
• For a richer flavor, consider sautéing the minced garlic in the olive oil (or oil and butter mixture) until fragrant before adding the chicken broth and red wine. This will enhance the depth of flavor in the broth.
• Avoid overcooking the mussels; they typically take only 5-7 minutes to open up once the broth is boiling. Remove them from heat as soon as they open to prevent them from becoming rubbery.
Frequently Asked Questions
Can I use frozen mussels instead of fresh mussels for this delicious mussels with parsley recipe?
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.
What can I substitute for red wine in this delicious mussels with parsley recipe?
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.
How should I store leftover mussels?
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
- Sauvignon Blanc: Its crisp acidity complements the brininess of the mussels.
- Chardonnay: A lightly oaked version enhances the richness of the dish.
- Belgian Witbier: The citrus notes and light body pair well with the garlic and parsley.
- Sparkling Water: A refreshing palate cleanser that balances the savory flavors.
- Herbal Tea: A mild chamomile or mint tea can provide a soothing contrast.
Ingredients
Equipment:
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
Nutritional Facts (Per Serving)
You might also like these: Seafood Recipes
Reviews (2)
