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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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This rustic dish is meant to be shared with friends and family and served with lots of crusty bread to soak up the delicious broth.
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Portuguese Mussels & Shrimp with Chouriço Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Very Easy
Servings:
4
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This rustic dish is meant to be shared with friends and family and served with lots of crusty bread to soak up the delicious broth.

Portuguese Mussels & Shrimp with Chouriço Recipe

Posted in: Fish / Seafood
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5 out of 5 with 2 ratings
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Ingredients

2 tablespoons of olive oil, plus a little more for garnishing8 oz of spicy chouriço, chopped 2 cloves garlic, minced1 medium yellow onion, chopped1 small red pepper, diced1 small green pepper, diced1/2 teaspoon of red chili flakesJuice and zest strips of one lemon1/2 teaspoon of smoked paprika2 tablespoons of tomato paste1 cup of Vinho Verde wine or any dry white wineSea salt & freshly ground pepper to taste1 pound of tiger shrimp, peeled and deveined2 pounds mussels, debearded, scrubbed2 tablespoons fresh chopped parsley

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Directions

  • In a large heavy pot over medium high heat, add the oil and heat for about 1 minute. Add the chourico and cook it until it is browned. Remove the chourico into a bowl and reserve. Do not clean out the pot.
  • Reduce the heat to medium and  add the onions, red peppers and green peppers. Saute until the onions have softened, about 2 minutes. Add the garlic, chili flakes and smoked paprika. Cook for 1 minute. Add the lemon juice and lemon strips. Stir to combine. 
  • Add the tomato paste and cook, stirring until it begins to darken, about 2 minutes. Add the wine and bring to a boil.
  • Reduce the heat to a medium. Season with salt and pepper to taste.
  • Add shrimp and mussels to the pot and give it a quick stir. Cover and cook until the mussels open, about 8 minutes. Shake the pot occasionally but don't uncover.  Discard any mussels that haven't open and stir in half of the reserved chourico and parsley.
  • Ladle mussels and shrimp into a bowl and top with remaining chourico and parsley.
  • Drizzle with a little more olive oil and serve with lots of crusty bread to soak up the delicious broth.
Recipe & Photo Credit: myportuguesekitchen.com

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