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

About
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.
Info
Portuguese Mussels & Shrimp with Chouriço Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Very Easy
Servings:
4

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

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Posted in: Fish / Seafood
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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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