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Curried Mussels - Portuguese Version >>
A tasty recipe doesn’t get any easier than this.
Ingredients:
- Curry or spice mix to taste (nutmeg, curry, cumin, etc.)
- 3 tsp chopped onion
- 2 tsp french onion
- 1 pinch of parsley
- 1 pinch of dried hot pepper
- 1 pinch of sea salt
- 1 pinch of Cilantro
- 1 tsp of chopped garlic
- 1 bay leaf
- 1/2 cup of tomato paste, or to taste
- 750 gr Mussels (1.65 lb)
- Olive oil to taste
- White wine to taste
Steps:
- As with a lot of shellfish, mussels require some attention in the initial preparation. Choose your mussels with care, buying them only from reputable supermarkets and fishmongers.
- Raw mussels are always sold live: they should be shiny, mostly unbroken and closed, and generally smell of nothing other than the sea. Get them home straight away and cover them with plenty of cold fresh water (mussels don't like tap water, so they shut up and wait for the real tide to come in!).
- Scrub them well and remove any barnacles and the tough fibrous “beard”. Throw away any with broken shells. Raw mussels that refuse to close when strongly tapped on the side of the sink are dead: throw them away.
- Add all the ingredients to a suitably sized pan, then add the mussels and cover in the olive oil and wine to taste
- Cover and cook on high until the mussels open. Usually it takes 5 to 7 minutes.
- Mussels that remain closed having just been through the cooking process were dead before you bought them and should also be chucked out.
Your dish is ready. Enjoy!
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