Spicy Portuguese Mussels
These Portuguese-style mussels are inspired by the coastal flavors of Provincetown, where generations of Portuguese fishermen shaped the town’s rich seafood traditions. Simmered in a smoky garlic, white wine, and piri-piri broth, this dish captures the spirit of a Cape Cod harbor supper—best enjoyed with crusty bread and salty ocean air.
- Serves
- 4
Directions
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Prepare the Mussels: Rinse and scrub the mussels well under cold water, removing any beards. Discard any cracked mussels or any that stay open after tapping.
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Start the Portuguese Broth: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes.
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Add-ins: Add the garlic and chili peppers and sauté for 1 minute until fragrant. Stir in the tomato paste, smoked paprika, cumin, honey, and bay leaf. Cook for another minute to deepen the flavor. Alternatively, leave the spices out (as noted above), and stir in 1 Tbsp. Peri-Peri paste or more to taste (recipe below) during the next step of adding liquids.
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Add the Wine: Pour in the broth, white wine, and vinegar. Bring to a heavy simmer and cook for 5–6 minutes until slightly reduced and aromatic. Stir in Peri-Peri paste, if using, and let dissolve, stirring occasionally. Season with salt and black pepper. Lower heat and stir in butter. The broth should be silky, rich, and somewhat spicy. Taste and adjust seasoning. Add more salt, pepper or paste as desired.
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Steam the Mussels: Add the mussels and cover tightly. Raise the heat to medium and steam for 5–7 minutes, gently shaking the pot once or twice, until the mussels open. Discard any unopened mussels.
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Finish the Dish: Turn off the heat and drizzle with lemon juice. Garnish with parsley and scallions.
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Serve immediately with grilled, crusty bread, or Portuguese-style fries for soaking up the broth.
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* The highlighted peppers and spices can be used in place of spicy Peri-Peri paste for those who prefer a milder broth. Leave out these six ingredients if you make the Per-Peri Sauce, which will be added while building the broth.
From Shawnie's class “Cooking Cape Cod”
